Floutes from the Jura region with crayfish

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Floutes from the Jura region with crayfish-

Crayfish preparation:
  1. Heat a saucepan and insert the crayfish with 0.7 oz. butter.
  2. Salt, pepper, and deice with some water. Cover and let it cook for about 2 minutes.
  3. Place the crayfish on a large plate so that they cool down quickly.
  4. Decorticate the tales and 8 claws.
  5. Prepare 4 bodies with scissors for the garnishing later on.
Bisque preparation:
  1. Put the crayfish carcasses back in saucepan, where they have been cooked. Color them in olive oil.
  2. Add the mirepoix, garlic, large salt and pepper. Let it sweat for 5 minutes.
  3. Add the tomato concentrate and fresh tomato. Boil down another 5 minutes.
  4. First deice with Cognac, then with white wine.
  5. Moisten with the fish fumet, insert the mixed greens and the estragon bouquet. Let it cook for 1 hour on a small flame. Strain it in a sieve, pressing strongly to extract the entire juice.
  6. Reduce to 0.85 cups. Add butter and cream.
  7. Reduce further until obtaining the consistency of a light sauce. Mix and strain.
  8. Adjust the seasoning and add some Cayenne.
Topping cream preparation:
  1. Reduce the cream with garlic oil, until obtaining a thick consistency. Salt and pepper. Store aside.
Bread crumbs preparation:
  1. Melt the butter with bread crumbs and a pinch of salt. Continue to cook.
  2. The butter obtains a hazelnut colour and the bread crumbs fill the air with a nice smell of grilled bread. Keep it warm.
Floutes preparation:
  1. Mix the warm potato puree with molten butter and season with salt, pepper and nutmeg.
  2. Using 2 large tsp., prepare 8 scoops and place them on a buttered dish. Pour the cream over it and garnish with bread crumbs. Store them warm.
Ending and presentation:
  1. Gently reheat the crayfish (tales, claws and bodies).
  2. Place 2 floutes in V-form on a serving dish. Place 3 crayfish tales in the middle, stab 2 claws in the floutes and insert 1 body for the garnishing, with a dill blade.
  3. the foamy bisque sauce around it.

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