Seasons Greetings .........
........ then the main course
A fresh "Jersey Crayfish Ragout" - with Avocado Ragoût d'écrevisses de l'île de Jersey.
Time for the Wok - firstly, a generous portion of butter, then the onion & celery, a teaspoon or so of mustard powder - stir and cover for about ten minutes till soft.
| Région: | Languedoc-Roussillon |
| Département: | Hérault |
| Commune: | Béziers |
| Photographer: | Malcolm Reynard - personal website |
