Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is a classic French way of cooking crayfish in a fragrant court bouillon. The court bouillon can be varied but the main fragrance comes from aniseed-flavoured herbs and spices like fennel, star anise and dill. Use this method of cooking for most crayfish dishes as they can be quite tasteless cooked in salted water. I highly recommend adding beer instead of wine.
This is a classic French way of cooking crayfish in a fragrant court bouillon. The court bouillon can be varied but the main fragrance comes from aniseed-flavoured herbs and spices like fennel, star anise and dill. Use this method of cooking for most crayfish dishes as they can be quite tasteless cooked in salted water. I highly recommend adding beer instead of wine.
1 onion, peeled and roughly chopped, or 4 shallots
2 or 3 sticks of celery, roughly chopped
12 white peppercorns
1 glass of white wine
A few sprigs of thyme
A handful of parsley leaves and stalks
2 bay leaves
2tsp fennel seeds or a couple star anise
1tbsp salt
36 crayfish or more if you are feeling indulgent
Put all the ingredients except the crayfish into a pan with a couple of litres of water or what you estimate is enough to cover the crayfish. Bring to the boil and simmer gently for 15 minutes. Ideally this should be left overnight to infuse and then re-boiled when ready to use.
Add the crayfish to this nage and simmer for 7-8 minutes. Take them out and serve hot in a bowl with some of the court bouillon strained over them and scatter with a few sprigs of dill or dill flowers. Mayonnaise mixed with chopped dill and a shot of aquavit would be the perfect accompaniment. Finger bowls would be useful.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments