©Copyright 2002 MSCOMM
Michèle Serre, Editor
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Crayfish "Manoa"
Preparation time: 20 minutes
Cooking time: few minutes
Cooling time: 2 + 24 hours
Cost: Expensive
Difficulty: Easy
Ingredients for 6 people
½ lime 1 sprig lemon thyme 12 cherry tomatoes 1 tbsp. finely diced celery 1 tbsp. finely diced young zucchini 1 tbsp. broad beans 1 tbsp. finely diced cucumber 1 tbsp. thinly sliced young carrot 1 tbsp. cauliflower, broken into small florets 1 tbsp. wild agaric ("mousseron") mushrooms or other small wild mushrooms ½ tbsp. peeled, finely diced red pepper ½ tbsp. peeled, finely diced yellow pepper ½ tbsp. finely chopped fresh ginger 8 cups or 2 litres court-bouillon or generously salted water 4 tsp. toasted peanut oil (if unavailable, substitute hazelnut oil or good olive oil) 1 tbsp. finely diced leek, from the white part The marinade A handful of coarse salt 2/3 cup (150 ml) warm syrup (see below) 1/4 cup (60 ml) vinegar 2 star anise pods The syrup 6 oz. (150 g) sugar ½ cup (125 ml) water 1 star anise |
The vegetables
- Prepare the vegetables as indicated in the ingredients.
- Dip the cherry tomatoes into boiling water for a few seconds, then rinse in cold water and slip off their skins. Cut into quarters and remove seeds.
- Pop the broad beans out of their skins and cook in boiling, salted water until tender.
- Mix all the vegetables except the beans with the coarse salt. Set them aside in a cool place for 2 hours.
The syrup
- Combine the sugar, water and star anise, and bring to a boil for a few seconds. Remove from heat.
The marinade
- Rinse the salt from the vegetables under running water, drain, then combine with the vinegar and 2/3 cup (150 ml) syrup. Marinate in the refrigerator for at least 24 hours.
The crayfish
- Rinse the crayfish well. Pull out the middle portion of the tail to remove the intestine, which should come with it (this is optional).
- Meanwhile, bring the court-bouillon or salted water to a boil. Plunge the crayfish into the boiling liquid for 3 minutes, then remove.
- Once they have cooled, shell the tails, reserving 6 shells for garnish.
- Add a squeeze of lime juice and a few lemon thyme leaves to the vegetable marinade. Mix in the beans.
- Arrange the vegetables in chilled shallow bowls, spooning over a little marinade. Drizzle the crayfish with the toasted peanut oil. Arrange them in a circle around the vegetables. Garnish with shells.
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