Smoked roasted crayfish with seasonal vegetables

30 min
Type of dish: Vegetables, Shellfish
Temperature: Warm
Allergens
Crustacean
Crustacean
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
King prawns 0.5 kg
Artichoke 0.6 kg
Mini carrot 0.05 kg
Green pepper 0.1 kg
Microbrotes de guisante 1.0 g
Chives 1.0 g
Onion 0.013 kg
Carrots 0.003 kg
Leek 0.027 ud
Tomato 0.013 kg
Langoustine 0.007 kg
Rice 0.004 kg
Fumet 0.1 l
Brandy 0.003 l
Table salt 0.5 g
Elaboration

For the pre-processing:

  • Peel the crayfish leaving the last part of the tail on, set aside the heads and pincers to make the americaine sauce.
  • Wash and peel the asparagus, cut into 7 cm sticks.
  • Wash the artichoke and cut into thin slices.
  • Peel and cut the chives into slices.
  • Cut the green pepper into thick slices.
  • Wash the carrots and the cherry tomatoes.

For the americaine sauce:

  • Prepare an americaine sauce with the left over heads and pincers of the crayfish.

For the smoked oil:

  • Smoke the extra virgin olive oil by introducing a very hot coal, let it rest until it cools.

SET UP

  • Roast the vegetables in a non-stick pan, with extra virgin olive oil and season with Maldon salt.
  • Roast the crayfish in a non-stick pan with the smoked oil and season with Maldon salt.
  • Decorate the dishes with a brush of americaine sauce and arrange the vegetables and crayfish neatly.
  • Sprinkle with chopped chives and decorate with microsprouts.
Nutritional information (1 portion)
Fiber 6.2 g
Saturates 0.81 g
Monounsaturated fatty acids 2.96 g
Polyunsaturated fatty acids 0.92 g
Cholesterol 58.26 mg
Calcium 125.0 mg
Iron 2.9 mg
Zinc 2.14 mg
Vitamin A 73.07 ug
Vitamin C 64.25 g
Folic acid 85.15 ug
Salt (Sodium) 473.74 mg
Sugars 5.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.