Crayfish with garlic-walnut sauce
Ingredients (serves 4-6)
20 crayfish, 8 garlic cloves finely chopped, coarse bread crumbs, ½ k olive oil, ½ k finely-chopped walnuts, thyme, bay leaf, salt, pepper
Method: Boil the crayfish with some thyme and a few bay leaves. Drain and reserve the stock. Shell the crayfish and crush the shells into a pulp. Add a tbsp of the stock to the pulp, mix, and then strain well into the stock. Add the ½ k of walnuts, the garlic, the bread crumbs, and oil to the stock and simmer for an hour. Dredge crayfish in flour and fry in oil.
