Crayfish Chicory

Drain the crayfish of their intestines and cook for three minutes. Cut the chicory in half and remove the inner leaves. Cut the meat of the crayfish into small cubes, season with salt, season with pepper and fill into the hollowed out chicory leaves. Chop the rest of the chicory and fry it in oil-butter, lightly caramelize with powdered sugar and add port wine and grenadine syrup. Boil vigorously and bind (assemble) with pieces of ice-cold butter. Roast the chicory halves filled with the crabs in oil-butter not too hot for six minutes. Arrange on the port wine chicory.

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