Gratin crayfish with mustard and chive

ricettario_441

Ingredients

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

Preparation

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.

 

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Gratin crayfish with mustard and chive
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