Crayfish cocktail
by Louise Robinson
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Ingredients
Fish & Shellfish
2kg large live crayfish, (or 200g of cooked fresh crayfish tails)
Store Cupboard
1 egg yolk
1 tbsp of Dijon mustard
60g of tomato ketchup
1 dash of Tabasco
1 dash of Worcestershire sauce
sea salt
Oils & Vinegars
200ml of olive oil
1 tbsp of extra virgin olive oil
Fruit & Vegetables
3 lemons, juiced
1 fennel bulb, finely sliced, reserving any fronds
1 avocado, peeled, stoned, diced and drizzled with a little lemon juice
Beverages
1 dash of brandy
Salad & Fresh Herbs
1/2 bunch of dill, finely chopped
2 baby gem lettuces, each cut into 6 wedges
2 red chicory, trimmed and separated into leaves
chive flowers, or chives, to garnish
Spices & Dried Herbs
freshly ground black pepper