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|Crayfish tails - Quality fresh water crayfish tails cooked, peeled and supplied in a marinade to preserve their freshness. Tub size 900g drained weight.|
Crayfish Sauce for Pasta
2 tbsp Onion, finely chopped
2 tbsp Dill, chopped
2 tbsp Tomato Purée
l/4 fl.oz Fresh Fish stock
200ml/7 fl.oz Crème Fraîche
Salt & Pepper
12 boiled Crayfish tails, chopped
1. Gently fry the onion in the butter until soft and transparent. Add the dill, tomato purée and stock and bring to a rapid boil for 4 minutes.
2. Lower the heat and add the Crème Fraîche. Cook for a further 5 minutes. Sieve the sauce and return to the pan.
3. Add the salt, pepper, lemon juice and crayfish and heat through.
3. Serve hot poured over stuffed pastas such as ravioli, tortellini, cappelletti, tortelli, or Agnelotti.
Goes particularly well with vegetable and seafood pasta dishes.
This recipe was taken with kind permission from www.recipes4us.co.uk