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The main dish, Regional

Crayfish à la nage

Crayfish à la nage are crayfish simmered in a vegetable and white wine court bouillon, served warm with the reduced, cream enriched broth, for 6 people. It's made in the morning for the evening, takes 30 minutes of active work, ranks medium difficulty, and costs €13.00 per person. Success comes down to a well seasoned broth and letting the crayfish rest in it so they absorb the flavor.

Crayfish cooked in a fragrant court bouillon, served warm with the reduced broth, a dish for the whole table where you get your fingers messy.

Crayfish à la nage
For
6 people
Work
30 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€13.00
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Crayfish à la nage brings back memories of riverside meals, where you spend more time talking while shelling than actually eating. The firm, sweet crayfish meat pairs with a reduced broth, spiked with cognac and softened with cream, served separately in bowls for dipping crusty bread.

It's a summer or early fall dish, perfect for a relaxed dinner with friends where everyone digs in with their hands and conversation loosens up fast. Plan a light starter beforehand, since this dish takes over the table, napkins and finger bowls included.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 46 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 3 min

In the morning, make the court bouillon, cook the crayfish in it, then reduce the broth with the cognac. Just before guests arrive, chill the crayfish, then take them out an hour before serving so they're warm, not cold. At serving time, reheat the broth with the cream and parsley, then plate everything with the bread.

The ingredients

6 people

Fish counter

  • Live or frozen pre-cooked crayfish 2.4 kg

Fruits and vegetables

  • Carrots 3
  • Onions 2
  • Celery stalks 2
  • Bouquet garni 1
  • Flat leaf parsley 0.5 bunch

Pantry

  • Dry white wine 50 cl
  • Peppercornsoften in the pantry 10
  • Cognac 4 cl
  • Coarse saltoften in the pantry 2 tbsp

Dairy

  • Heavy cream 10 cl

Bakery

  • Country bread 12 slices

Allergens Shellfish, Celery, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Make the court bouillon. Dice the carrots, onions, and celery, bring them to a boil with 1.5 liters of water, the white wine, bouquet garni, coarse salt, and peppercorns, then let simmer for 20 minutes. 25 min

    The broth should taste strongly flavored and seasoned enough.

  2. Cook the crayfish for 4 minutes at a rolling boil in the court bouillon, then let them cool down right in it. 6 min

    If they're already cooked, just warm them through for 2 minutes.

  3. Remove the crayfish and reduce the broth by two thirds with the cognac, then strain it. 15 min

    Pass it through a fine cloth for a clear broth.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Arrange the crayfish in a large dish and chill them in the refrigerator.

    Take them out an hour before serving so they're warm.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the reduced broth, then stir in the cream and parsley. 3 min

    The cream softens the broth without masking its flavor.

  2. Serve the warm crayfish with the broth in bowls and the bread on the side, set out napkins and empty bowls for the shells.

    Put out a bowl of lemon water for rinsing fingers.

Our tips to get it right

  • Choose live crayfish if you can find them, their meat stays firmer when cooked than pre-cooked frozen ones.
  • Don't oversalt the broth before you've tasted it reduced, reduction concentrates the salt.
  • Always set aside a ladle of broth before reducing it, in case it turns out too strong.

The variations

  • Swap the crayfish for langoustines or large shrimp if you can't find any, adjusting the cooking time to just a few minutes.
  • For an alcohol free version, replace the white wine with vegetable broth and the cognac with a splash of cider vinegar.
  • To save time, buy pre-cooked crayfish and focus your effort on the broth and its reduction.

What to serve it with

  • Grilled crusty bread for the broth
  • Simple green salad as a starter
  • Dry white wine from the same bottle

Storage

The crayfish and broth keep for 24 hours in the refrigerator, stored separately in sealed containers. This dish doesn't freeze well, the crayfish meat would lose its texture. Reheat only the broth over low heat, the crayfish should be served warm, never boiled again.

Questions about this recipe

Can I use pre-cooked frozen crayfish?

Yes, they're actually easier to find. Just warm them for 2 minutes in the simmering court bouillon instead of cooking them for 4 minutes like live crayfish.

Do you need to shell the crayfish before serving?

No, they're served whole in the dish and everyone shells their own at the table. Set out empty bowls for the shells and plenty of napkins, this is a hands on dish.

How do you know when the broth is reduced enough?

The broth should have reduced by about a third and turned a darker color, with a more concentrated taste. Taste it before adding the cream so you can adjust the salt if needed.

Can I use light cream instead of heavy cream?

You can, but the broth will be less rich and less rounded in flavor. Heavy cream holds up better to heat and lightly coats the broth.

Can crayfish à la nage be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make crayfish à la nage?

Allow 1 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in crayfish à la nage?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does crayfish à la nage cost?

About €13.00 per person, that's €78.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, celery, lactose. Remember to ask your guests about their allergies before putting your menu together.

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