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Crayfish Luxembourg-style



  1. Chop the vegetables very finely, and mix with the parsley and tarragon.
  2. Lightly fry the vegetables in 50 grams of butter, pour in the riesling and fish stock, and simmer for twenty minutes.
  3. Do not forget the thyme and bay leaf.
  4. Add salt and pepper to taste.
  5. Now send sensitive people from the kitchen and take the crayfish.
  6. First of all make sure they are all alive.
  7. Place sieve ready, take a crayfish and lay it on a chopping board.
  8. Hold the tail in one hand, and take hold of the central fins, tearing them out in one movement, twisting at the same time.
  9. Make sure the thin blue-black intestine is thoroughly removed, as it tastes terrible.
  10. Place the simmering vegetables on a very high heat and bring to a boil.
  11. Throw the crayfish straight in together.
  12. Cover and continue to boil hard.
  13. Stir from time to time.
  14. They are ready in about ¼ hour.
  15. Serve on a very hot dish.
  16. Having mixed in the rest of the butter, pour the contents of the pan over the crayfish and garnish with the parsley.