Source: BBC Food
Show Name: What To Eat Now
Recipe Archive: http://uk-recipes.com/
20 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Crayfish With Hazelnut And Pastis Butter
Recipe By : Valentine Warner
Serving Size : 4 Preparation Time: 0:30
Categories : What To Eat Now
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the stuffing
1 large handful slightly stale, rustic-style
-- bread, torn into pieces
large handful hazelnuts
1 lemon, zest and juice
125g/4oz butter, cut into small cubes
2 garlic cloves, chopped
splash pastis
sea salt and freshly ground black pepper
large handful fresh parsley leaves, chopped
For the crayfish
30 raw signal crayfish (substitute
-- with langoustines if unavailable)
lemon wedges, to serve
1. Preheat the grill to its highest setting.
2. Place the bread into a food processor and blend into medium-sized
breadcrumbs.
3. Add the remaining stuffing ingredients, except for the parsley, to the
breadcrumbs and blend until thoroughly combined. (If it becomes a lump,
remove the lid and break it up a little with a spoon.) Stir in the chopped
parsely.
4. For the crayfish, using a sharp knife, cut all of the crayfish lengthways
from tip to tail. Remove any waste sacs from the crayfish.
5. Arrange the crayfish, side-by-side, on a roasting tray. Smear up a
generous amount of the stuffing onto the flesh side of each crayfish half.
6. Sprinkle the crayfish with salt and place under the grill. Grill for 4-5
minutes, or until completely cooked through. The shells will turn completely
red when cooked. If there are any remaining signs of dark brown or blue
colouring, they are not ready and require a few minutes more.
7. To serve, transfer the cooked crayfish to a plate, and arrange in rows.
Serve with lemon wedges.
Recipe Author: Valentine Warner
Recipe Source: What to Eat Now
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James Lanka
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