#MyFoodStory Crayfish Thermidor

Crayfish, especially when it had "thermidor" as a description, was one of the go-to's on a restaurant menu in the 70's and 80's. For Chef Eric, the memories about this dish are more personal:

"On family holidays to the Cape's West Coast as a child, I remember this as my favourite dish. My dad made the most of the fresh crayfish from the cold Atlantic Ocean and treated the family to a special brunch adding an opulent sauce to this delicacy. What's not to love?! "

La Motte Cellarmaster Edmund Terblanche recommends enjoying a glass of the 2018 La Motte Chardonnay with this dish. The elegant fruit and creamy texture of the wine beautifully complements the luxurious flavours of the crayfish thermidor.

These days, however, we only use crayfish from the East Coast as these are the only ones on the Sassi Green listEast coast spiny lobsters are collected by hand and using baited lures, sometimes with hooks (also known as polling). You can also replace the crayfish with prawns.

Crayfish Thermidor


1 kg crayfish, cooked

20 g Grana Padano, grated

For the sauce

50 g butter

1 small onion, finely chopped

300 ml fish stock

60 ml white wine

120 ml  cream

1 tsp Dijon mustard

10 g parsley, chopped

squeeze of lemon juice

200 g button mushrooms

100 g cocktail tomatoes

80 g crème fraiche

salt and freshly ground black pepper


Preheat the oven grill to a medium heat.

Cut the crayfish in half and remove the meat from the tail. Chop into medium sized pieces.

Melt the butter in a pan over low heat. Add the onion and sweat until softened. Add mushrooms and cook for a further 5 minutes. Pour in the stock, wine and cream and bring to the boil. Reduce by half, stirring occasionally. Stir in the crème fraiche and add tomatoes, mustard, herbs and lemon juice. Season to taste.

Place the crayfish meat in a ceramic serving crock and cover with the cream sauce. Sprinkle the cheese and gratinate for 3 to 4 minutes until golden brown.

Serve with some buttered toast and a few fried eggs.

Enjoy the luxurious combination of seafood and cheese with the 2018 La Motte Chardonnay.

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