Organic Egg, Rich-Style Crayfish Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Salad
Cuisine: French
Serves: 60
Ingredients
Egg
  • Organic eggs 4 pieces
  • Salt 2 pinch
  • Ground white pepper 1 gram
  • Lemon juice 1 cl.
Crayfish:
  • Crayfish (10/20) 12 pieces
  • Olive oil 2 cl.
  • Ground white pepper 1 gram
  • Garlic clove 1 piece
  • Parsley stems 10 grams
  • Brandy (Cognac) 2 cl.
  • Rock salt 10 grams
  • Black pepper corns 5 grams
GARNISH and FINISHING:
  • Baby spinach 100 grams
  • Olive oil 1 cl.
  • Garlic clove 1 piece
  • Whipped cream 20 grams
  • Truffle sticks 20 pieces
  • Truffle juice 1 cl.
  • Baby button mushrooms 20 pieces
  • Enoki 20 grams
  • Chicken/crayfish sauce 4 cl.
  • Melba Toast 4 pieces
  • Chicken stock 2 cl.
  • Lemon juice 1 cl.
Instructions
For the crayfish :
  1. Prepare all the ingredients.
  2. Prepare the crayfish by removing the intestines and the heads of each.
  3. In a sauté pan, pan-fry the crayfish teals with olive oil, then add the parsley and garlic clove.
  4. Stop the heat, then deglaze with the Cognac and cover with a lid for around 2 minutes.
  5. Ground some white pepper and cover again for 1 minute.
  6. Remove the crayfish from the tray and cool down in blast chiller.
  7. For the claws, cut the biggest one and cook in salted/black peppered boiling water for 3 minutes and then cool down in ice water.
  8. Take off the shells of the teals and the claws.
For the garnish :
  1. Prepare and wash the spinach; separate 20 nice baby leaves for the decoration.
  2. Prepare the baby button mushrooms. In a small pan, sear the mushrooms with olive oil; deglaze with a bit of chicken stock and lemon juice.
  3. Cook for 5 to 10 minutes and cool down in a tray in a blast chiller.
  4. Prepare the heads of enoki.
FINISHING
  1. Separate the whites and the yolks of the eggs without breaking the yolks.
  2. Keep the egg whites in a bowl with a pinch of salt and ground pepper.
  3. Whip the egg whites; then add a few drops of lemon juice and finish whipping them.
  4. In a ring, 8 cm in diameter, spread some whites, place the raw yolk in the middle and fill in the space around the yolk with more whites. Remove the ring and cook in the steamer for 4 minutes at 85 ºC.
  5. Re-heat the crayfish and claws in a bit of crustacean butter.
  6. Pan-sear the truffle sticks, add the mushrooms and deglaze with the truffle juice.
  7. Pan-fry the baby spinach with the piece of garlic and season.
  8. Set-up the plate, displaying the melba toast on top of the egg and finish the decoration with the spinach leaves, enoki and a bit of whipped cream.
  9. Serve the sauce in a sauce boat with chopped truffles and whipped cream
Recipe by Food'n'chef at https://old.foodnchef.com/organicheskie-yajca-i-raki-po-korolevski/