Poached Crayfish Recipe

Poached Crayfish served with coppa, candied clemengolds and a tarragon mayonnaise

Well, if I had a restaurant this is how the starter would appear on my menu. Don’t get me wrong, I am not hankering to be a restaurant owner at all. After 8 years of the industry as a profession, I do not long for the hours. I have done my fair share of 18 hour shifts. I have opened at 8am and closed at 6am. I have dealt with rude and ignorant customers, staff complications and even owners who are clueless about the industry. I have worked in the kitchen, the bar, as a waitress, a cashier, and as a manager. I spent time in a relationship with a restaurant owner and it can be hell. Customers who don’t leave, or customers who don’t tip! Customers who treat the waitresses like shyte and others who think it is their right to complain.

But, if I won the BIG lotto I would open a delicatessen. It would be based on the ones I have seen in Europe and it would offer all sorts of delights. Home made mayonnaise, fresh herbs, fine cured products, delicacies and home baked and home cooked meals. I would have to have a sausage counter, and a cheese counter and a bakery …. See, this is why I need to win the lotto. This is the type of take home dish I would include, beautifully poached crayfish, freshly made mayonnaise and the soft, delicate taste of coppa. I would offer all sorts of citrus fruits lightly candied, and the fresh fruits sitting alongside them.

"Poached Crayfish"
Poached Crayfish

Poached Crayfish
 
Ingredients
  • 6 slices of coppa, for serving
  • 1 stalk of tarragon picked, to be added to 10mls of the mayonnaise
for the poached crayfish:
  • the peel of one clemengold – save the segments
  • 2 tarragon stalks
  • 15mls coriander seeds
  • 500mls vegetable stock
  • 2 crayfish tails, cleaned
for the candied clemengolds:
  • 25mls sugar
  • 60mls water
  • 5mls coriander seeds
  • 1 clemengold, peeled, segmented and pith discarded
for the tarragon mayonnaise
  • 1 large egg
  • 1.25mls salt
  • 1.25mls freshly ground black pepper
  • 5mls Dijon mustard
  • 15mls tarragon vinegar
  • 300mls canola oil
Method
for the poached crayfish:
  1. place the peel, coriander seeds, tarragon and stock into a pan
  2. bring to a boil
  3. tie the two crayfish tails together to ensure the keep their shape or place a skewer through them to hold their shape
  4. reduce the heat and poach for 4 minutes
  5. remove and set aside
for the candied clemengolds:
  1. add the sugar and the water to a small pan
  2. when the sugar has dissolved add the coriander and the clemengold segments
  3. allow to simmer for 25 minutes
  4. remove and leave to cool on parchment paper
for the tarragon mayonnaise
for stick blender:
  1. place all of the ingredients into the blending container
  2. blend slowly making sure the mayonnaise forms at the bottom of the container before lifting the mixer
for rotary beaters:
  1. beat the egg, salt and pepper until the egg is frothy
  2. slowly add the oil until it begins to thicken
  3. then add the vinegar
  4. continue to add the oil slowly until it reaches the right consistency
  5. once you have made the mayonnaise take 2 tablespoons and mix in the tarragon
My Notes
you can use any oil you like for the mayonnaise, I just prefer to use Canola for the taste. Grapeseed or olive oil or a combination is also good. You may have seen the recipe for the stick blender elsewhere on the blogs. I developed this recipe over 20 years ago and had never seen it before. This was published in Lavender and Lime in 2010.

I have chosen ClemenGolds for this recipe so that I could enter it into the Woolworths competition.

Tandy

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12 thoughts on “Poached Crayfish Recipe

  1. Wow, this looks too good to eat, Tandy. What a great starter. I would definitely frequent your restaurant.

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    1. there will always be a seat for you at our table 🙂

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  2. Wow! Awesome dish, Tandy. Thanks for sneaking in some ClemenGold!

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    1. it is my pleasure! Your product is awesome and I have another recipe for next week 🙂

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  3. Oooooooooooooooooh!
    5 stars!
    (Friday greets to David.)

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    1. thank you! And Friday greets back 🙂

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  4. Wow, this looks amazing! Would definitely order it if I saw it on a menu!

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    1. thanks Candice 🙂

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  5. delish

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    1. thanks my friend xxx

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