Crayfish medallions and lemon dressing

April 1, 2015 (Last Updated: January 11, 2019)
Crayfish medallions and lemon dressing recipe

For being edible art, it might shock you to learn that this crayfish medallions and lemon dressing dish only takes 30 minutes to prepare. This is elegance defined.

To drink: Go all out and spoil yourself with a French bubbly, like Pol Roger NV Brut.

Recipe by Dallas Orr

Photograph by Rolene Prinsloo 

Print Recipe

Crayfish medallions and lemon dressing

Serves: 5
Cooking Time: 30 mins

Ingredients

  • Crayfish medallions

  • 1 x 450g crayfish
  • 750ml (3 cups) fish stock
  • salt and freshly ground black pepper, to taste
  • micro green salad

  • Dressing

  • 100ml lemon juice
  • 60ml (¼ cup) soy sauce
  • 1 garlic clove, finely chopped
  • 5ml (1 tsp) chilli sauce
  • salt and freshly ground black pepper, to taste
  • 140ml grapeseed oil

Instructions

1

Blanch the crayfish in the stock for about 8 minutes. Remove and dunk in an ice bath to stop the cooking process.

2

Remove the shell and veins. The crayfish should yield 5 portions.

3

For the dressing, place all the ingredients into a container and emulsify using a hand blender.

4

Season the crayfish medallions and arrange on plates with the salad. Drizzle with the dressing and serve.

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April 1, 2015 (Last Updated: January 11, 2019) By
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