The KaiKai Book

Ingredients 

Crayfish
4 crayfish
1 cabbage
1 fennel bulb, sliced
100ml olive oil
Salt and pepper

Coriander Paste
½ bunch coriander
100ml olive oil
20g preserved lemon
Salt and pepper
100g whipping cream
Cauliflower Purée
100g cauliflower
100ml chicken broth
30g butter
Salt and pepper

Hazelnut Oil
30g crushed hazelnuts
100ml hazelnut oil
Sea salt
Crayfish Jelly
220ml stock (made from discarded crayfish shells)
12g vegetable gelatin
25g Lillet

To Serve
4 shoots purslane
4 shoots mizuna
4 shoots sorrel
Select all ingredients

Method 

Crayfish:

1. Remove the crayfish from the shell, opening with a knife and keeping the tails whole. Set aside until ready to cook.
2. Make a stock with the discarded heads and shells. 
3. Using a mandolin cut 4 strips of cabbage using the heart, 20cm long and 1.5 cm wide.
4. Marinate the cabbage strips and fennel slices in olive oil, salt and pepper for 10 minutes.
5. Roll each strip in cones and reserve in a cool area.

Coriander Paste:

1. Blanch the coriander, cool down.
2. Mix with olive oil and half of the preserved lemon, season.
3. Reserve some of the coriander olive oil for plate presentation and mix the remainder with whipped cream.

Cauliflower Purée: 

1. Cook the cauliflower in chicken stock until softened.
2. Blend with butter, salt and pepper.
3. Pass through a fine sieve.

Hazelnut Oil:

1. Mix the crushed hazelnuts with the hazelnut oil.
2. Season with sea salt.

Crayfish Jelly:

1. Bring the crayfish stock, vegetable gelatin and Lillet to the boil.
2. Pour in a tray to a depth of 0.5 cm.
3. When set, slice into strips 15cm long x 0.5cm wide.
4. Roll in spirals.

To Serve:

1. Cook the crayfish in the oven at 150°C for 3 minutes, sprinkle the crushed hazelnut oil, then return to oven for 1 minute.
2. Fold the cabbage strips into cones and fill the cones with the coriander cream.
3. On a plate place the cauliflower purée and the jelly spiral, then the crayfish.
4. Put a cone of cabbage on top of each and then the micro herbs.
5. Add the coriander olive oil to finish the plate.

Recipe by Serge Vieira

Source: https://www.lifestylefood.com.au/recipes/17131/crayfish-tails-with-hazelnut-paste