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This recipe was uploaded by runneralps
Marinade the fillets with sea salt, pepper, thyme, mustard and olive oil. Put the fillets in a utensil and place them in the fridge for about 4-6 hours.
Cook the bones in a casserole and keep the broth. Drain it and keep it aside.
Place a crayfish on a fillet and roll it around the crayfish (wrap it). Close the ends of the roll with a toothpick. Do the same with the second roll. Place the rolls in a baking pan, but first place a baking paper.
Preheat the oven for 15 minutes and bake the rolls for 15 minutes in medium to high temperature. Use the air mode to bake them.
Making the sauce
Put the chopped onion in a small casserole and add thyme , sugar, salt and pepper. Cook them for 3 minutes and add the mustard. The next step is to add the wine. Let it be absorbed, and then add the stock(about 1 glass of water).
Boil the sauce and add 2 crayfishes to give it an extra taste. Cook till the sauce thickens and when this will happen add the soy crème. Cook for 5 minutes adding the chopped dill, and set the sauce aside (do not keep it on the stove).
Serve the rolls with the sauce on top ……Enjoy it!!!!