Crayfish cocktail
This glorious crayfish cocktail recipe form Louise Robinson uses plump, fresh crayfish instead of the usual prawns for a twist on this classic seafood starter, served with a pretty salad of red chicory, fennel and avocado.
Ingredients
Crayfish Cocktail
- 2kg large live crayfish, (or 200g of cooked fresh crayfish tails)
Dressing
- 1 egg yolk
- 1 tbsp of Dijon mustard
- 200ml of olive oil
- 2 lemons , juiced
- 60g of tomato ketchup
- 1 dash of Tabasco
- 1 dash of Worcestershire sauce
- 1 dash of brandy
- 1/2 bunch of dill , finely chopped
Salad
- 1 fennel bulb , finely sliced, reserving any fronds
- 2 baby gem lettuces , each cut into 6 wedges
- 2 red chicory , trimmed and separated into leaves
- 1 tbsp of extra virgin olive oil
- 1 avocado , peeled, stoned, diced and drizzled with a little lemon juice
- chive flowers , or chives, to garnish
- 1 lemon , cut into wedges, to serve
- sea salt
- freshly ground black pepper
Method
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
- 1 egg yolk
- 1 tbsp of Dijon mustard
- 200ml of olive oil
- 2 lemons , juiced
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
- 1 fennel bulb , finely sliced, reserving any fronds
- 2 baby gem lettuces , each cut into 6 wedges
- 2 red chicory , trimmed and separated into leaves
- 1 tbsp of extra virgin olive oil
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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Crayfish cocktail
