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Tomato and Crayfish RollTheWorldWideGourmet.com

Flavors of France

Total time: 30 to 60 min

Preparation time: 20 minutes + chilling time
Cooking time: 30 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:176.8 kcal

Proteins:1.4 g

Fats:15.4 g

Carbohydrate:8.1 g

Fibers:0.9 g

Sugar:2.3 g

Cholesterol:0 mg

Sodium:9.1 mg

Calcium:20.8 mg

Energy:523 kcal

Proteins:4.2 g

Fats:45.6 g

Carbohydrate:24.1 g

Fibers:2.8 g

Sugar:6.8 g

Cholesterol:0 mg

Sodium:26.8 mg

Calcium:61.4 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

6

nice ripe tomatoes

24

crayfish

8

garlic cloves

200

ml

cold pressed olive oil

100

ml

dry white wine

3

shallots

10

tarragon leaves

cracked pepper

guérande sea salt

1/2

red pepper

2

sheets or 1 package gelatin

METHOD

Preparation

  1. Immerse the tomatoes in boiling water for a few seconds; refresh in ice water; peel and seed them by making a hole in both ends. Make a cut down one side and unroll the tomatoes without tearing the flesh. Spread on a towel and let drain.
  2. Cook the fresh garlic cloves in salted water for 5 minutes. Set aside.
  3. Wash the crayfish and drain. Pour 30 ml (2 tbsp.) olive oil into a non-stick pan, heat until very hot, add the crayfish and sauté for 3 minutes. Add the white wine, shallots, tomato hearts, paprika and salt; cover and cook for 3 minutes. Drain the crayfish, shell and set aside.
  4. Recuperate the cooking liquid and strain it. Add the tarragon leaves, remaining olive oil and pepper juice (made with a juicer). Emulsify everything. Set aside one-third, heat it and dissolve the gelatin leaves that have been soaked in water.

Finishing and presentation

  1. Lay the tomatoes out in a 10 x 20 (4 x 8") rectangle on a sheet of plastic wrap.
  2. Top with the crayfish, half the garlic and the gelatin mixture.
  3. Roll up tighly like a jelly roll. Place in the fridge to set.
  4. Ladle some of the emulsified oil on a plate; top with 2 slices of the roll and garnish with a garlic sprout or clove, 1/2 tsp. coarse Guerande salt, cracked pepper and the crayfish shells, if desired.

SOMMELIER

A wine from the JuraI suggest a white Jura wine, L'Etoile Chardonnay


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