- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 30 minutes plus 2 weeks infusing
- Effort: medium
- black pepper
- 2 kg live crayfish
- 1 small clove garlic, crushed
- 1 tsp Dijon mustard
- 5 tbsp groundnut oil
- 1 tbsp walnut oil
- tbsp cassis
For the blackcurrant vinegar:
- fresh blackcurrant leaves
- cider vinegar, for infusing
- salad leaves
- bunch of chervil
1. First make the blackcurrant vinegar. Wash, dry and bruise the fresh blackcurrant leaves. Pack into a jar and pour over cider vinegar. Seal well. Store on sunny shelf to infuse for a couple of weeks. Strain and use.
2. Bring a large pan of slightly salted water to the boil. Add a good handful of fresh picked blackcurrant leaves.
3. Bring back to the boil and add the prepared crayfish. Cook for 3 minutes. Drain and set aside.
4. Crush the garlic to a paste. In a bowl, place the crushed garlic, mustard, groundnut oil and walnut oil. Season with salt and freshly ground pepper and whisk well. Just before serving whisk in the cassis.
5. Remove some of the tail meat from the cooked warm crayfish, keeping some of the crayfish whole. Place the crayfish in a bowl and mix in a little of the cassis dressing.
6. Take a good section of fresh salad leaves and a small bunch of chervil. Mix in another bowl with more of the dressing.
7. To serve, arrange on a plate and pile on the crayfish. Pour a little of the dressing over and around.
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