Swim of crawfish to fennel, vanilla and vervain

Ingredients:

16 peeled crawfish

3 dl of vegetable stroke

1/2 split vanilla bean, divided into 4 parts

1 whole fennel

12 finely chopped sheets of lemon grass

80 G of hard butter of small pieces

pepper, salt

a small amount of powder of Cayenne point of garlic

1 star anise

juice of a lemon-yellow half

1 C.

Method:

The stroke: Do not detail vegetables(poularde recette), but wash them carefully, put them to cook with grasses and the condiments in 5 liters of water, during 50 mn at low heat. Salt slightly then pass to the sieve. The fennel: Remove the fennel pallets, peel them and cut them as fatty Julienne of 1 cm of width and 3 cm length. Poach fennel in the vegetable juice, with 1 star anise, a few drops of Pernod, a point of chopped garlic knife and the lemon juice. Cook al cogs