This is without a doubt my favourite recipe of the year so far and having to find a decent fishmonger to secure crayfish was 100000% worth it.
Make this ASAP, make it for your friends and make it again and again - I will!
MAKES 4 ROLLS
INGREDIENTS
- 200g sustainable white crabmeat
- 200g sustainable cooked crayfish tails
- 2 celery sticks, trimmed and very finely sliced
- 80g good-quality mayonnaise
- 2 tsp yuzu juice (available at Waitrose)
- ¼ tsp freshly ground black pepper
- 50g unsalted butter, at room temperature
- 2 garlic cloves, finely chopped
- 90g samphire (from fishmongers or large supermarkets)
- 4 large brioche rolls
- Handful micro herbs or watercress to serve
METHOD
- Put the crabmeat, crayfish tails and celery in a large mixing bowl.
- Add the mayonnaise, yuzu juice and black pepper and mix well.
- Cover, then chill until needed.
- Put a medium frying pan on a low-medium heat and add 30g of the butter.
- Once it’s melted, add the chopped garlic and fry for a couple of minutes, then add the samphire.
- Turn up the heat and cook, stirring, for 2-3 minutes until glossy but not completely wilted.
- Put a griddle pan on a high heat.
- Halve the brioche rolls, spread with the remaining 20g butter, then griddle until charred and toasted.
- When ready to serve, reheat the samphire, if you like, then divide among the rolls.
- Top with the crabmeat mixture then drizzle with sriracha. Top with the micro herbs or watercress and eat without delay AND ENJOY!
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