Ingredients
- 6 whole Live Crayfish
- 100 gram Leek (julienne)
- 100 gram Celery (julienne)
- 1 whole Medium tomato (finely diced).
- 3 1/2 ounce Fish stock
- 1 3/4 ounce Absinthe
Directions
* Heat large fry pan until very hot.
* Add live crayfish.
* Add absinthe and burn off alcohol (will flame).
* Add leeks & celery.
* Add fish stock.
* Simmer until liquid is reduced by half.
Place decoratively in a large bowl, sprinkle with diced tomato and serve with wedge of burnt lemon.
