For ➊175 g cleaned fresh crayfish*/***
15 g butter
1½ tbs cognac
3 tbs cream
6 leaves of endives**
salt & pepper
Melt the butter in 45 s on high. Add the crayfish for 2 m on high.***
Put the crayfish apart. Add salt and pepper, cognac and cream to the butter. Heat 4 m on high.
Add crayfish and endives to the sauce and heat for 30 s on high.
Serve with a slice of lemon and fresh toast. Or serve small portions as an appetizer.
*You can use tiger prawns instead.
**You can use Roman lettuce instead.
***You can use pre-cooked crayfish instead. Omit the baking.
