Instructions

1. 1
   Wash the fish and remove any remaining debris. Cut the fish into approximately 2 oz pieces.
2. 2
   Place fish and crayfish in a buttered baking dish. Add the finely minced shallots. Salt lightly.
3. 3
   Prepare a fumet with the fish heads and tails, the Riesling, 1 quart water, the bouquet garni and the garlic, salt and pepper. Simmer for 30 minutes.
4. 4
   Strain the boiling fish stock over the pieces of fish in the baking dish. Cover with aluminum foil.
5. 5
   Place in the oven at 450°F. Bake for 10 minutes, then remove from the oven.
6. 6
   Place the stock in a casserole or a cocotte en fonte (Dutch oven). Mix the butter with the flour. Add this to the liquid, stirring well to avoid lumps. Reduce to the desired thickness.
7. 7
   Add the cream, and heat gently until it comes to the boil. Stop the cooking and strain through a chinois.
8. 8
   Arrange the pieces of fish on a well-heated plate and coat with sauce.
9. 9
   Sauté the onions and mushrooms. Add this mixture to the plate with a few croûtons rubbed with garlic.
10. 10
    Add one crayfish per plate.
11. 11
    Sprinkle with chopped parsley.