Crayfish Cocktail Recipe
by Louise Robinson
4
20 minutes
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