Crayfish with Mint & Dill Salsa Verde
A deluxe seafood feast fit for king or queen and elegantly paired with Krone Night Nectar Blanc De Blancs Cap Classique.
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 15 mins
½ C (125 ml) olive oil
zest and juice of 2 limes
15 g dill, chopped
15 g mint, chopped
10 g flat-leaf parsley, chopped
2 Tbsp (30 ml) baby capers, chopped
1 Tbsp (15 ml) Dijon mustard
2 garlic cloves, chopped
salt and pepper
Crayfisha pot large enough to hold 4-6 crayfish at a time
60 g of salt per litre of water in the pot
a bag of ice for chilling
lemon wedges to serve
Add all the ingredients for the salsa verde into a mixing bowl. Mix well to combine then season to taste, cover and set aside.
Use a litre measuring jug to fill the pot ¾ full with water, then add 60 g of salt per litre to the pot. Set over high heat then cover with a lid and bring to a boil. When the water is boiling, carefully place 4-6 crayfish into the pot depending on how many can comfortably fit in the pot. Cover with a lid and boil for 7 minutes.
While the crayfish are boiling, pour the ice into a rimmed baking tray. After 7 minutes, pull the crayfish from the water and lay then onto the ice to cool. Repeat this process until you’ve cooked all the crayfish.
You can opt to serve the full crayfish tails in the shells or you can remove the meat. To serve in the shells, flip the crayfish onto its back and use a large, sharp chef’s knife to carefully split the crayfish in half lengthways. Be sure to look for the digestive tract, use a toothpick to lift out and discard.
To remove the meat, twist the crayfish tails off at the base of the body; then turn the tail over and use a pair of kitchen scissors to cut along the inside, softer part of the shell. You will need to pull apart with your fingers (some edges will be sharp) and then open up and lift out the meat, it should come away in one neat piece. Also, be sure to look for the digestive tract and discard.
Arrange the tails or crayfish halves onto a serving platter and dress with salsa verde. Serve with lemons for squeezing and extra salsa verde on the side.