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Crayfish Tail Puff Pastry Fingers with Red Pepper MousseTheWorldWideGourmet.com

Flavors of Lyon

Total time: 30 to 60 min

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:105.8 kcal

Proteins:6.4 g

Fats:4.8 g

Carbohydrate:10 g

Fibers:1.4 g

Sugar:6.2 g

Cholesterol:35.2 mg

Sodium:143.9 mg

Calcium:33.2 mg

Energy:605 kcal

Proteins:36.5 g

Fats:27.6 g

Carbohydrate:57.1 g

Fibers:8.2 g

Sugar:35.4 g

Cholesterol:201.2 mg

Sodium:822.4 mg

Calcium:189.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

8

crayfish

1

poivrade artichoke

2

spears of green asparagus

1

small zucchini

olive oil

salt, pepper, garlic, thyme, basil

**Tomato compote

2

shallots, chopped

100

g

white mushrooms, thinly sliced

3

fresh tomatoes

500

g

lobster jus, reduced to a glaze

olive oil

garlic, thyme

**Red pepper mousse

2

red peppers

4

wedges of confit tomato

4

thin slices of jabugo ham

4

cloves of confit garlic

2

plain anchovy fillets

METHOD

  1. Separate the heads from the tails of the crayfish; peel the tails and set aside.
  2. Turn the poivrade artichoke and quarter it; peel the asparagus, cut the tips in 6 cm (2 1/2") lengths and halve them lengthwise.
  3. Slice the zucchini.
  4. In a Dutch oven, sweat the artichoke quarters in olive oil; add the asparagus and zucchini; season; set aside.

Tomato compote

  1. Sweat the shallots with some garlic and thyme; add the mushrooms and color everything.
  2. Add the quartered tomatoes; cook for about 20 minutes.
  3. Purée everything in a blender and incorporate the lobster jus.

Red pepper mousse

  1. Meanwhile, roast the red peppers in a 180° C (350° F) oven with a little garlic and thyme for about 30 minutes.
  2. Peel and purée them and incorporate the olive oil using a blender.
  3. Heat the mixture and emulsify with the whipped cream using an immersion blender or whisk; correct the seasoning.

Finishing

  1. On a plate, place a rectangle of baked puff pastry; cover with the tomato compote, followed by: crayfish tail, confit tomato wedge, Jabugo ham, asparagus, confit garlic clove, arthichoke, zucchini slice, 1/2 anchovy fillet. Pour the red pepper mousse on the side.
  2. Garnish with a basil leaf and a crayfish head.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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