Recipe for 4 portions
Ingredients
• 4 Karitane Crayfish (Defrosted)
• 6 medium sized Agria potatoes
• 100 grams Feta
• Milk
• butter
• cream 500mls
• Watercress
• 2 lemons zested
• 2 clove garlic
• Flour
• White Onion
Method
Roasted Crayfish Veloute
Once Crayfish have defrosted cut the head from the tail put tails back in fridge till later, with a large knife cut crayfish heads up into small pieces. Roast in a pre-heated oven at 180 degrees till nice & golden in colour. Once roasted place in a sauce pan & cover with cream & simmer for 30 minutes.once cooked strain through fine strainer & keep warm. In a separate saucepan, melt the 100grams butter & finely diced white onion over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell. Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 - 10 minutes to get to your desired consistency.
Season with salt and pepper
Lemon & Feta Mash
• Peel potatoes & cut into small same sized pieces, place in pot cover with water & bring to the boil then simmer till soft. Once cooked strain off liquid & place back in sauce pan with feta & lemon zest add milk & butter then mash till smooth season to taste
Crayfish Tail
• Cut crayfish tails in half rub with finely chopped garlic, season with salt & pepper & freshly squeezed lemon juice
To bring together
• In a hot pan add oil then panfry crayfish tails meat side down first till nicely golden & caramelised then turn over & finish in pre heated oven at 180 degrees
• Place watercress in a bowl season with sea salt, cracked pepper & a drizzling of olive oil
• To plate place hot veloute in bottom of a large dinner bowl followed by a ball of mash the crayfish tails finishing with the watercress salad.
ENJOY!
Recipe supplied by Gourmet Seafood Chef