Delectable Crayfish Salad with asparagus. A dish which not only bursts with fresh and flavourful goodness but also brings vibrant colour to your table. This dish is perfectly paired with Gimonnet Blanc de Blanc Champagne NV.

Serves 4

Court bouillion
1 onion, coarsely chopped
1 garlic clove, peeled
¼ tsp The Spice Trader fennel seeds
2 lemons, halved
6 small crayfish tails

For the court bouillion, combine all the ingredients in a saucepan (except the crayfish) with 2 litres of water. Add sea salt and bring to the boil over a high heat, reduce the heat and simmer the liquid for approximately 10 minutes until the water is aromatic.

Remove from the heat, add the lobster and cover with a lid. Stand until crayfish is just cooked through, approximately 5 - 6 minutes. Drain, and use a sharp knife to halve the crayfish lengthways. Set aside.

2 Tbsp Colonna lemon infused extra virgin olive oil
18 asparagus spears medium size, trimmed and lightly blanched
6 slices Pedrozzoli prosciutto
1 Tbsp Lewis Road Creamery unsalted butter

Heat a char-grill pan or barbecue to high, brush the asparagus in lemon oil and season to taste. Char-grill the asparagus turning occasionally until charred and tender, approximately 3 - 4 minutes. Gently melt butter in a frying pan over a low heat. Season the cut crayfish tails in a single layer and butter-poach gently until cooked through, this will take 4 - 5 minutes. Don’t let butter boil or the lobster will become tough.

Callipo nduja beurre blanc
½ white onion, peeled and finely sliced
3 cloves garlic, peeled and finely sliced
3 Tbsp Forvm chardonnay vinegar
60ml dry white wine
60ml Foundation chicken stock
3 bay leaves, fresh
1 sprig thyme, fresh
60g Callipo nduja
80ml cream

225g Lewis Road Creamery unsalted butter, diced and cold
Handful Sabarot red pepper drops

Simmer the onion, garlic, chardonnay vinegar, white wine, bay leaves, thyme and chicken stock over a moderate heat until it has reduced by half. Strain the reduction.

Sauté the nduja paste in a saucepan, add the reduction to the paste, then the cream, and cook until slightly reduced. Remove the pot from the heat and whisk in the cold butter, small amounts at a time. Continue whisking until all the butter is incorporated. Season to taste. Do not boil. Season and set aside in a warm place until ready to serve.

Arrange the asparagus on the plate, top with warm prosciutto, lobster and beurre blanc sauce. Scatter over the Sabarot red pepper drops.

Recipe by Kate Fay



Sold Out