It is Friday and the weekend! Open a bottle of sparkling wine, light the weber and cook some crayfish tonight.[note color=”#dad2c3″]Crayfish is currently on SASSI’s green list, which means it is sustainable. It is however currently under revision in terms of its WWF-SASSI sustainability rating.[/note]
Although I love crayfish I do not serve it frequently and only on special occasions. Mostly I serve it as a starter.
The sauce will be enough for 4 crayfish, which will serve 8 people as a starter or 4 people as a main meal.
- 4 crayfish, halfed lengthwise and cleaned well
- Salt and black pepper
- 2 garlic cloves, crushed
- 300ml dry sparkling wine
- 45ml butter
- 60ml cake flour
- 125ml milk
- 250ml cream
- Season the crayfish with salt and pepper. Mix the garlic into the sparkling wine. Pour over the crayfish and marinade for 60 minutes.
- Make a fire on the Weber, using the indirect heating method. (The crayfish can also be cooked in the oven at 180⁰C.)
- Drain the crayfish, but reserve the sparkling wine marinade.
- Cook on the fire until done, which will depend on the size of the crayfish, but it will take approximately 20 minutes. The crayfish is done when the meat lifts easily from the shell.
- Make the sauce, whilst the crayfish is on the braai.
- Heat the butter in a small saucepan, add the flour and stir to form a roux.
- Add the milk and sparkling wine marinade. Season with salt and pepper and mix to make a smooth sauce.
- Continue cooking on low heat until thickened.
- Add the cream just before serving and just heat throuh.
- Serve the crayfish with the sauce on the side.