3 cup fish stock
1 cup orange juice
¾ cup fennel
¾ cup celery
½ cup sliced leeks
3 clove garlic
1 tbsp orange zest
1 tbsp salt
1 tsp fennel seeds
1 tsp coriander seed
1 tsp black pepper
1 star anise
Prepare court bouillon in a saucepan by combining all ingredients bring to boil then simmer for 20 mins.
Remove from heat and cool liquid to 60°c.
Add crayfish meat to warm liquid and poach for4 to 5 mins, until the firm up and turn pink.
Chill crayfish in liquid.
5 small crayfish tails - Poached
2 tbsp peeled and diced granny smith apples
2 tbsp diced avocado
2 tsp chopped fresh tarragon
2 ½ tbsp fresh egg mayo
2 tsp lime juice
Pinch cayenne pepper
Remove crayfish from liquid and slice.
Combine crayfish, apples, avocado and tarragon.
In separated bowl mix mayo and lime juice, then gently fold into crayfish mixture.
Season with salt and cayenne.
Spoon crayfish mix into fresh crusty rolls.
Note: for those that can't be bothered cooking, you could use cooked crayfish, crab or prawn meat.
NOTE: Medium to Heavy Cooking - ST SP
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