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MasterChef New Zealand


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
White pepper
Yolk of 2 eggs

Chervil finely chopped to taste
Chives finely chopped to taste
Capers to taste
Olive oil
Sea Salt


- Boil the crayfish for 5 minutes in rapidly boiling water
- 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.