Confit Crayfish
This is a no fail recipe for perfectly cooked crayfish
Makes enough for: 2 people
Ingredients
- 2 crayfish tails, cleaned and out of the shell
- Salt and freshly ground black pepper to season
- 15 g butter, plus extra for the pan
- 1 sprig tarragon
- 1 lime, zest only
Method
- Season your crayfish tails and place into a sous vide bag
- Add the butter, tarragon and lime zest to the bag
- Vacuum Seal and place into a sous vide cooker that is at 51º C
- Cook for 30 minutes then remove from the cooker
- Remove the crayfish from the bag
- Heat some butter in a frying pan and when hot add the crayfish tails
- Cook for 30 seconds per side just to add some colour