Crayfish Rolls with Marlborough Beurre Blanc

Featured in Delicious Magazine Issue 186, Oct 2018

5 minutes prep.

8-10 minutes cooking

Serves 4

Ingredients

  • 1 x 600g raw crayfish/lobster
  • 1 tsp black peppercorns
  • 1/4 cup (60ml) white wine vinegar (I love Marlborough Sav Blanc)
  • ½ cup (60ml) (125ml) pure (thin) cream
  • 70g cold unsalted butter, chopped
  • 1 tbs lemon juice
  • Partially halved small brioche rolls
  • Watercress to serve

Method

  1. Bring a large saucepan of water to a rapid boil.
  2. Add crayfish, cover pan with a lid, and cook the crayfish for 8 minutes to cook through.
  3. Transfer crayfish immediately to a bowl of iced water and stand for 5 minutes
  4. Transfer to a chopping board, half lengthways and remove flesh (discard shell or reserve for later use such as a bouillabaisse stock)
  5. Meanwhile, to make the beurre blanc, place peppercorns, vinegar and white wine in a saucepan over high heat and bring to a simmer.
  6. Cook for 3-5 minutes or until reduced by half.
  7. Remove from the heat and gradually whisk in butter and lemon juice until all combined (add hot water, 1 tsp at a time to reach desired consistency if you like)
  8. Fill hotdog rolls with crayfish and drizzle with beurre blanc.
  9. Top with watercress to serve.
RECIPES

Crayfish Rolls with Marlborough Beurre Blanc

Featured in Delicious Magazine Issue 186, Oct 2018

5 minutes prep.

8-10 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 1 x 600g raw crayfish/lobster
  • 1 tsp black peppercorns
  • 1/4 cup (60ml) white wine vinegar (I love Marlborough Sav Blanc)
  • ½ cup (60ml) (125ml) pure (thin) cream
  • 70g cold unsalted butter, chopped
  • 1 tbs lemon juice
  • Partially halved small brioche rolls
  • Watercress to serve

Method

  1. Bring a large saucepan of water to a rapid boil.
  2. Add crayfish, cover pan with a lid, and cook the crayfish for 8 minutes to cook through.
  3. Transfer crayfish immediately to a bowl of iced water and stand for 5 minutes
  4. Transfer to a chopping board, half lengthways and remove flesh (discard shell or reserve for later use such as a bouillabaisse stock)
  5. Meanwhile, to make the beurre blanc, place peppercorns, vinegar and white wine in a saucepan over high heat and bring to a simmer.
  6. Cook for 3-5 minutes or until reduced by half.
  7. Remove from the heat and gradually whisk in butter and lemon juice until all combined (add hot water, 1 tsp at a time to reach desired consistency if you like)
  8. Fill hotdog rolls with crayfish and drizzle with beurre blanc.
  9. Top with watercress to serve.
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