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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
  • 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

Instructions

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

    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.