Seasons Greetings .........
........ then the main course
A fresh "Jersey Crayfish Ragout" - with Avocado Ragoût d'écrevisses de l'île de Jersey.
Then the Pepper & Cucumber with a generous "glug" of Vermouth and lots of cream. Cover and simmer for about ten minutes until they are "al dente" - then lay the Crayfish & avocado on top to warm through.
While all this is going on, heat up some "Vol-au-Vent" cases for serving.
| Région: | Languedoc-Roussillon |
| Département: | Hérault |
| Commune: | Béziers |
| Photographer: | Malcolm Reynard - personal website |
