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Description
Creamy fish with a traditional crayfish sauce for a double dose of French seafood.
Ingredients
US|METRIC
4 SERVINGS
- 1 pike (<sup>1</sup>⁄<sub>2</sub> lb. skinless, boneless, or sole, roughly chopped)
- 4 large eggs (lightly beaten)
- 6 cups heavy cream
- kosher salt
- ground white pepper
- cayenne
- nutmeg
- 3 lb. crayfish
- lobster
- 2 Tbsp. olive oil
- 4 button mushrooms (large, roughly chopped)
- 2 carrots (peeled and roughly chopped)
- 2 rib celery (roughly chopped)
- 1 leek (roughly chopped)
- 1 tomato paste (</sup>⁄<sub>4</sub> cup)
- 2 oz. cognac
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