This one sounds good..........
Salad of Crayfish with Fingerling Potatoes and Tarragon Mayonnaise
Yield:4
Ingredients:
16 crayfish
16 fingerling potato
1 cup tarragon mayonnaise
2 sprigs fresh tarragon
2 tbsp unsalted butter
1/4 cup dry white wine
1/4 cup coriander, cress
1/4 cup baby watercress
1/4 cup arugula
1/4 cup baby oak leaf
2 tbsp canola dressing
Directions:
Salad of Crayfish with Fingerling Potatoes and Tarragon Mayonnaise
Cook the fingerling potatoes in boiling, salted water for 20 minutes. Drain them and refresh in cold water and peel. Reserve for later use.
To cook the crayfish, plunge them in a court bouillon for 5 minutes. Let them cool before cleaning them. Clean them as you would a lobster.
Melt the butter over a medium heat in a large frying pan and saute the shallots for a minute. Add the crayfish and cook for 1 minute on each side. Add the fingerling potatoes and continue cooking for another minute with a further tablespoon of butter. Deglaze the pan with white wine and reduce the liquid until dry. Season with salt and pepper.
Slice the warm fingerlings (coated with the mayonnaise and seasoned) in round disks of about 1/3-inch thick. Arrange on a plate in a circle. Put 4 crayfish on top of the potatoes and top with the seasoned mixed cress. Drizzle coriander oil around the salad.