Make a marinade of herbs, garlic, juice of one lemon and spices and leave the crayfish tails in it for about 2-3 hours.
Heat oil in a frying pan and fry the crayfish tails, adding a little bit of butter (refines the taste). Serve immediately.
To taste:
Sauce: reduce whipped cream, Pernod and Beur Marnier in the drippings.
Garnish: Shortly fried onion leek or zucchini with tomato concassee + long grain rice.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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