Gratin crayfish with mustard and chive



  • 600 g shelled crayfish tails
  • 60 g Gorgonzola
  • 2 dl bechamel sauce
  • 1 teaspoon strong mustard
  • a bunch of chive
  • butter
  • pepper


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.


Quick Recipe
recipe image
Gratin crayfish with mustard and chive
Published On
Preparation Time
Cook Time
Total Time
Average Rating
31star1star1stargraygray Based on 136 Review(s)
  • Display share buttons