Chef's Secrets: Crayfish in Saffron Stock

MT
Leonard Cernko, from Austria, is chef de cuisine at the Ritz-Carlton Hotel.

For 10 portions:

80 pieces of crayfish
400g root vegetables: carrots, celery,
celeriac, leek and tomato, cut into diamonds
chervil

For the stock:

100g butter
2 teaspoons of saffron
2 floury potatoes
400g root vegetables: carrots, celery,
celeriac, white onion, leek
1 liter fish stock
1 liter chicken stock
reduction of vermouth
reduction of white wine
salt, pepper
1 teaspoon of cornstarch

For the saffron stock, cut the vegetables and potatoes into small pieces and heat in a pot with the butter and the saffron for two minutes.

Fill the pot with the fish and chicken stock and boil gently for 40 minutes.

Add the salt, pepper, white wine and vermouth (to taste). Filter through a sieve. Add cornstarch as required to achieve the desired consistency.

Cook the crayfish for two minutes, break the meat from the shells. Steam the crayfish tails for a few seconds and arrange these in deep plates.

Fill the plates with the saffron stock and the vegetable diamonds.

Garnish with chervil.