Ep 9 - Crayfish Salad w/ Avocado, Thousand Island Sauce and Crisp Karengo fronds
Crayfish Salad w/ Avocado, Thousand Island Sauce and
Crisp Karengo fronds
Step 1. Cabernet Syrup
-1/2 cup Cabernet Vinegar
-1/2 cup Caster Sugar
Place vinegar and sugar in a small saucepan. Simmer gently on the stovetop for 5 minutes until sugar is dissolved to a light syrup like consistency. Remove from heat and cool. Store in a jar or similar at room temperature until required.
Step 2. Dried Karengo Flakes
-30 gm Karengo Flakes
Place korengo flakes in a non-stick pan on a low heat. Gently toast the flakes for 5 minutes, tossing occasionally, until crisp. Remove from heat and cool. Store in airtight container until required.
Step 3. Thousand Island Sauce
-1 1/2 cup Mayonaise
-1 Tbl Tomato Paste
-1 1/2 tsp Smoked Paprika (sweet)
-10 - 20 drops Tabasco Sauce (depending on taste)
-1/3 cup Tomato Sauce
-1 Tbl Lemon Juice
-1 tsp Worcestershire Sauce
- Sea Salt and Freshly Cracked Black Pepper.
Place all ingredients in a large mixing bowl and stir to combine. Season to taste and refrigerate until required.
Step 4. Preparing The Crayfish
2 x Crayfish (about 2kg total)
-1 cup Thousand Island Sauce
- Sea Salt and Freshly Cracked Black Pepper
Place a large saucepan of salted water on high heat to boil.
Place the Crayfish in ice slurry or the deep freezer for 30 minutes before plunging into the boiling water. Cook for 7 to 8 minutes. Remove and cool before, extracting all the meat from the tail, cavities, and legs.
Slice 6 x 1cm rounds from one tail and set aside.
Rough chop the remaining tail, cavity and leg meat and combine with the single cup of thousand island sauce in a mixing bowl. Season to taste. Refrigerate the crayfish rounds and salad mix until required.
Step 5. Plating and Serving
-2 Ripe Avocados (quartered, peeled)
- Crayfish Salad
_ Crayfish rounds
-1/2 cup Tomato (finely diced)
-1/2 cup Basil Leaves (rough chopped)
-1/2 cup Dried Korengo Flakes
- Macadamia Oil
- Cabernet syrup
- Lemon Wedges
On room temperature plates, slice and fan the avocado quarters. Spoon the crayfish salad over the avocado. Garnish with the piece of crayfish, then scatter about the finely chopped tomato, basil and crisp karengo fonds. Finish with a drizzle of Macadamia oil and Cabernet syrup, with a wedge of lemon on the side