Crayfish cocktail

PT20M

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Ingredients

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Imperial

Crayfish Cocktail

  • 2kg large live crayfish, (or 200g of cooked fresh crayfish tails)

Dressing

Salad

1
Put a large pan of water over a medium heat, add the salt and bring to the boil. Cook the crayfish in batches for 4 minutes per batch. Set aside to drain in a colander until cool enough to peel
2
Prepare the mayonnaise by putting the egg yolk and mustard in a bowl or food processor. Add a drop of oil and whisk to combine completely. Gradually add the rest of the oil a few drops at a time, whisking continuously and then in a slow trickle until the mayonnaise thickens. Whisk in the juice of 1 lemon and season to taste
3
Place 140ml of the mayonnaise in a bowl (the rest will keep, covered in the fridge for up to a week). Add the tomato ketchup and a few drops of Tabasco, Worcestershire sauce and brandy to taste. Add the chopped dill, stir to combine and check the seasoning
  • 60g of tomato ketchup
  • 1 dash of Tabasco
  • 1 dash of Worcestershire sauce
  • 1 dash of brandy
  • 1/2 bunch of dill, finely chopped
4
When ready to serve, place the sliced fennel, chicory leaves and baby gem quarters into a bowl, drizzle with a little extra virgin olive oil and a little of the remaining lemon juice
5
Arrange 3 leaves of chicory on each plate along with 3 wedges of lettuce. Drizzle over some cocktail sauce and add some of the sliced fennel and diced avocado. Divide the crayfish between the four plates, drizzle over a little more of the sauce and garnish with chives or chive flowers
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