RECIPES > Fish dishes - Crayfish Gratin   Relais des Grands Crus (Daniel Robin), à Chénas. Serves 4. Ingredients 3kg of crayfish 300g of butter 5dl of good white Mâcon wine 6 shallots 2 carrots 50g of parsley 2dl of cream. Recipe Soften the chopped shallots and carrots in butter, pour over the white wine, and add salt, pepper and parsley. Cook the stock over a low heat for 35 minutes. While the stock is cooking wash and remove intestines. When the stock is cooked bring it to the boil and put in the crayfish, cook them for 10 minutes stirring frequently with a strainer. Separate the tails, put the 12 biggest shells to on side, crush the rest and cook over a low heat with the rest of the butter for 30 minutes. Take off the heat, wet with 4 times the volume of cold water and put in the fridge. Put the stock through a fine sieve, reduce by a third, add 2dl of cream, and reduce this sauce so that it becomes creamy. While this is cooking take the crayfish butter which has floated to the top of the pan, put it in a small saucepan and clarify it. Add this butter to the sauce slowly and check the seasoning. Cook the crayfish lightly in an egg dish, add the sauce, and put under the grill to brown for a few minutes. Serve on a dish decorated with the shells and small bunches of parsley and serve very hot.