Crayfish cocktail with aurora sauce recipe

 

  1. Place the wine, washed bay leaves, sliced lemon, broth and 150 ml of water in the pressure cooker. Once it boils, add the crayfish.
  2. Close the pot and pressurize it at high heat. As soon as it rings, reduce heat to the minimum and cook for around 5 minutes. Turn heat off, allow steam to escape, open the pot and drain crayfish carefully. Allow them to cool in the dish.
  3. Heat milk in a ladle. In another, melt the butter, add the sifted flour, mix and add milk little by little, always stirring. As soon as the sauce begins to boil, continue cooking in low heat for about 10 minutes while still stirring. Once the sauce thickens, add tomato and season. Allow sauce to cool.
  4. Wash lettuce and dry well. Distribute leaves in 4 crystal glasses. Peel crayfish, mix them with the sauce and distribute them in the glasses on the lettuce.
  5. To achieve more effect, fill a dish with crushed ice and place glasses in it.
-  1 tbsp of fish broth
-  20 g of butter
-  2 tbsp of flour
-  4 lettuce leaves
-  2 tbsp of concentrate tomato
-  Salt and pepper
-  1 bay leaf
-   ½ lemon
-   500 g of crayfish
-   50 ml of wine
-   250 ml of milk

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