By Laura Sutherland
Serves 2 people
1 cooked Crayfish (1kg in weight)
1 cup of dry White Wine
1 cup of Water
2 Tablespoons of Port
1 Tablespoon of canned and drained Green Peppercorns
½ cup of cream
½ Teaspoon Dijon Mustard
½ large Vegetable Stock Cube crumbled
1 Tablespoon of Cornflour
2 Tablespoons of Water (extra)
Hot, ready to serve Fettuccine Pasta
Combine the wine, water, port and peppercorns in a small pan and bring to the boil. Reduce the heat and simmer uncovered for approximately fifteen minutes, or until the mixture is reduced by half.
Stir in the cream, mustard and stock cube. Simmer for five minutes.
Blend the cornflour with the extra water in a small bowl. Add to the mixture, stirring constantly over a high heat until the sauce boils and thickens.
Remove the crayfish flesh from the shell in one piece and slice crosswise.
Add the crayfish to the sauce and reheat gently without boiling.
Place the medallions of crayfish over the hot pasta and cover with the creamy sauce. Garnish and serve