Name: Lemon butter poached crayfish tail
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 100 ml lemon juice; 100 ml water; 200 ml cream; 50 g butter unsalted; 4 crayfish tails; 20 g butter unsalted; 4 crayfish shells; 1/2 onion chopped; 250 g cherry tomatoes; 50 g brandy; 100 g wine white; 1,5 l water; 100 ml cream; 1 red chilli deseeded; 20 g lemon preserved, diced; 10 g caramel sugar; 2 g salt; 50 g fresh chillies 573; 4 kale; 200 g parsnips halved; 50 g butter unsalted; 300 ml stock vegetable; 100 g cream; 10 g salt

Recipe Disclaimer

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Ingredients (24)

LEMON BUTTER:

100 ml	lemon juice
100 ml	water
200 ml	cream
50 g	butter — unsalted

CRAYFISH TAILS:

4	crayfish — tails

BISQUE:

20 g	butter — unsalted
4	crayfish — shells
1/2	onion — chopped
250 g	cherry tomatoes
50 g	brandy
100 g	wine — white
1,5 l	water
100 ml	cream

CHILLI AND PRESERVED LEMON DRESSING:

1	red chilli — deseeded
20 g	lemon — preserved, diced
10 g	caramel — sugar
2 g	salt
50 g	fresh chillies — 573

KALE:

kale

PARSNIP PUREE:

200 g	parsnips — halved
50 g	butter — unsalted
300 ml	stock — vegetable
100 g	cream
10 g	salt

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Method:

Lemon butter:
Add the lemon juice and water into a pot and reduce by half, then add the cream and butter and reduce by half again, season with salt and leave to the side until ready to poach the crayfish.

Crayfish tails:
Remove shells and keep, rinse the crayfish meat and leave until later use.

Bisque:
Heat a medium pot and add the butter and shells, cook until slightly toasted then add the cherry tomatoes cook for about 5min, now add the brandy and flambé, add the white wine and reduce, pour the water in and bring to the boil, then reduce by half. Now blend everything together including the shells and pass through a fine sieve. Pour the blended liquid back into a pot and reduce by half. Add the 100ml of cream and then season with salt.

Chilli and preserved lemon dressing:
Finely dice the chilli, then mix everything together in a bow.

Kale:
Chiffonade the kale and place into a bowl for later use.

Parsnip puree:
In a pot melt the butter and the chopped parsnips, and brown for 5 to 10mins, then add the vegetable stock. Then reduce the heat and cook until the parsnips are soft. Now add the cream and salt and cook for another 5 min. Transfer to a blender and blend until fine then pass through a fine sieve. Let it cool down and leave to the side.

To serve:
Pour the lemon butter into a pot and bring to a simmer.
Dress the kale with the chilli and preserved lemon dressing
Poach the crayfish for 3min in the lemon butter, then remove from the liquid and slice in half
In a plate, spoon some of the parsnip puree, then place the kale salad on top of the puree, and the sliced crayfish atop this. Spoon over some of the bisque and
enjoy.

Recipe published with permission of Chef Annemarie Steenkamp of Open Door Restaurant

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