- 600 g shelled crayfish tails
- 60 g Gorgonzola
- 2 dl bechamel sauce
- 1 teaspoon strong mustard
- a bunch of chive
Whisk the Gorgonzola, add the bechamel sauce, mustard, some pepper and the chopped chive.
Wash the crayfish and place it in a buttered baking-tin.
Pour the bechamel sauce mix on it and cook au gratin in the hot oven for 5 minutes.
Serve it immediately.