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Southern Crayfish Medley
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1 crayfish tail (precooked)
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1 prawn (6 precooked)
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1 Kina
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200ml fish stock
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120ml cream
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¼ tsp tumeric powder
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1 tbsp lemon juice
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80g butter
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¼ tsp salt
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1 spring onion
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300g spinach
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¼ tsp nutmeg
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Salt & pepper
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2 crumpets (toasted and buttered)
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1 paprika powder
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3 Chives
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1 sprig Dill
METHOD:
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Toast the two crumpets, then butter immediately and leave to one side
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Slice the cooked crayfish and prawn keeping them separate In a preheated pan add the fish stock, cream, tumeric and lemon juice
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Bring to the boil and then reduce until it starts to thicken
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Add the butter and salt then stir until smooth
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Add the seafood then gently heat until hot BUT do not boil the sauce
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In another preheated pan quickly cook the spring onion and spinach seasoning with nutmeg and salt