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
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Poached Crayfish


  • 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
  • 15 mls coriander seeds
  • 500 mls vegetable stock
  • 2 crayfish tails cleaned

for the candied clemengolds:

  • 25 mls sugar
  • 60 mls water
  • 5 mls coriander seeds
  • 1 clemengold peeled, segmented and pith discarded

for the tarragon mayonnaise

  • 1 large egg
  • 1.25 mls salt
  • 1.25 mls freshly ground black pepper
  • 5 mls Dijon mustard
  • 15 mls tarragon vinegar
  • 300 mls canola oil


for the poached crayfish:

  • place the peel, coriander seeds, tarragon and stock into a pan
  • bring to a boil
  • tie the two crayfish tails together to ensure the keep their shape or place a skewer through them to hold their shape
  • reduce the heat and poach for 4 minutes
  • remove and set aside

for the candied clemengolds:

  • add the sugar and the water to a small pan
  • when the sugar has dissolved add the coriander and the clemengold segments
  • allow to simmer for 25 minutes
  • remove and leave to cool on parchment paper

for the tarragon mayonnaise

    for stick blender:

    • place all of the ingredients into the blending container
    • blend slowly making sure the mayonnaise forms at the bottom of the container before lifting the mixer

    for rotary beaters:

    • beat the egg, salt and pepper until the egg is frothy
    • slowly add the oil until it begins to thicken
    • then add the vinegar
    • continue to add the oil slowly until it reaches the right consistency
    • once you have made the mayonnaise take 2 tablespoons and mix in the tarragon


    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.


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