Crayfish Thermidor is an extravagant, elegant dish that, believe it or not, got its name from the French Revolution! Whatever its tumultuous past, this dish certainly is a decadent assault on the senses. If you’re looking for a dish to impress the socks off your partner or guests, look no further. This is it!
Fresh West Coast Crayfish is available from Sea Harvest’s Sea Point Retail Shop
- 3 whole Crayfish
- 2 tbsp (30 ml) Butter
- 2 x 10 cm Belery sticks
- 1 clove Garlic, minced
- 2½ cups (625 ml) Milk
- 3 tbsp (45 ml) Cake wheat flour
- ½ cup (125 ml) Milk
- ½ tsp (2.5 ml) Wholegrain mustard
- ½ tsp (2.5 ml) English mustard
- 3 tbsp (45 ml) Grated parmesan cheese
- Extra Parmesan cheese for garnish
- Freshly ground black pepper
- Poach the whole crayfish in boiling water for about 5-10 minutes. Once cooked, remove from the heat, drain and set aside to cool. Place on a cutting board and cut the crayfish down its back all the way to the tail, all the way through. Break the meat in the tail and place back into the shell. Place the 6 halves in an oven-proof dish until the sauce is complete.
- Heat the butter in a saucepan and add the celery sticks and garlic. Sauté for about 5 minutes, then add the 2½ cups milk and bring to the boil.
- Stir the flour into the ½ cup cold milk, and then whisk this mixture into the heated milk. Constantly whisk to prevent any lumps from forming.
- Once the sauce has reached the desired thickness and coats the back of a spoon evenly, add the mustard and the 3 tablespoons Parmesan cheese. Stir through and remove from the heat.
- Pour the sauce, just enough to cover the crayfish meat over the tails and head of the crayfish. Garnish with the extra Parmesan cheese and ground black pepper. Place in a preheated oven at 180°C for 15 minutes to brown the Parmesan cheese. Serve while warm.