For being edible art, it might shock you to learn that this crayfish medallions and lemon dressing dish only takes 30 minutes to prepare. This is elegance defined.
To drink: Go all out and spoil yourself with a French bubbly, like Pol Roger NV Brut.
Recipe by Dallas Orr
Photograph by Rolene Prinsloo
Crayfish medallions and lemon dressing
Ingredients
Crayfish medallions
- 1 x 450g crayfish
- 750ml (3 cups) fish stock
- salt and freshly ground black pepper, to taste
- micro green salad
Dressing
- 100ml lemon juice
- 60ml (¼ cup) soy sauce
- 1 garlic clove, finely chopped
- 5ml (1 tsp) chilli sauce
- salt and freshly ground black pepper, to taste
- 140ml grapeseed oil
Instructions
1
Blanch the crayfish in the stock for about 8 minutes. Remove and dunk in an ice bath to stop the cooking process.
2
Remove the shell and veins. The crayfish should yield 5 portions.
3
For the dressing, place all the ingredients into a container and emulsify using a hand blender.
4
Season the crayfish medallions and arrange on plates with the salad. Drizzle with the dressing and serve.
