Crayfish with Dill
Crayfish with dill sauce and new potatoes
4 uncooked crayfish
New potatoes (Jersey Bennie)
4 tablespoons of Mainland Butter
3 tablespoons of flour
2 cup of Campbells Real Stock Fish
2 tablespoon of cider vinegar
4 teaspoons sugar
2 tablespoon of chopped fresh dill
Yolk of 2 eggs
Chervil finely chopped to taste
Chives finely chopped to taste
Capers to taste
- Boil the crayfish for 5 minutes in rapidly boiling
- Remove and plunge into ice cold water
- Whilst doing this boil the potatoes until just cooked.
- Whilst all the boiling is going on make the sauce.
- Melt Mainland butter in pot and add flour, mix well, cook off flour then remove from heat.
- Blend in the Campbells Real Stock Fish and stir over moderate heat and simmer for a few minutes.
- Add vinegar, sugar and dill and season to taste.
- Add a small amount of hot sauce to the beaten egg yolk, stir and add back to the main sauce mix.
- Whisk over a gentle heat for 1 minute.
- Remove heads of crayfish and clean out the scum.
- Cut around the membrane of the crayfish on the underside with kitchen scissors.
- Remove the crayfish tail in one piece.
- Char grill with crisscross marks on hot griddle pan.
- Let rest for 5 minutes.
- Toss potatoes with herbs, oil, capers and sea salt.
- Slice the crayfish into 11/2cm medallions.
Stack potatoes on a platter looking like rocks on a beach. Lay medallions of crayfish on top of the potatoes and drizzle with a little sauce. Don't put too much sauce on the crayfish. Garnish with watercress and serve excess sauce in cleaned crayfish shell. Maybe serve with the decent crayfish legs as well.