Warm Crayfish Salad with Green Beans and Purslane
- 20 large, red-clawed crayfish
- 3 cloves garlic
- parsley stems
- 1 3/4 ounces crayfish butter (50 g)
- 1 sprig dried fennel
- black peppercorns
- 2 tablespoons cooking olive oil (3 cl)
- 5 fluid ounces crayfish stock (15 cl)
- 3 1/2 tablespoons truffle vinaigrette (5 cl)
- 1/3 ounce minced truffle (10 g)
- 1/3 ounce roe, cooked and coarsely chopped (10 g)
- 3 1/2 ounces small chanterelle mushrooms (100 g)
- 2 tablespoons Barolo vinegar (3 cl)
- 3 1/2 ounces arugula (100 g)
- 1 very ripe tomato
- 1 bunch of basil
- 2 tablespoons seasoning olive oil (3 cl)
- 2 tablespoons truffle juice (3 cl)
- 1 white onion
- 3 1/2 ounces fresh almonds (100 g)
- 1/2 ounce truffle, minced (15 g)
- 3 1/2 ounces thin green beans (100 g)
- fleur de sel
- 1 lemon
- 3 1/2 ounces purslane (100 g)
- 2 ounces crème fraîche (60 g)
Step 1: Crayfish
Separate the bodies of the crayfish from the heads. Cook the claws alone for 2 minutes in a court-bouillon flavored with dried fennel and black pepper.
Roast the tails in a pot for 3 minutes, then add the crushed garlic cloves and the parsley stems. Cover the pot with a wet towel and infuse for 10 minutes.
Once cooled, shell the claws and the tails.
Reduce the crayfish stock by half, and season with the truffle vinaigrette. Add the cooked and coarsely chopped roe and the minced truffle, and season to taste.
Step 2: Salad
Peel, quarter and seed the tomato, setting the insides aside. Season with Barolo vinegar, fleur de sel, and a dash of olive oil.
String the beans and cook in boiling water. Season with Barolo vinegar, fleur de sel, a dash of olive oil, and freshly ground pepper.
Scrape and wash the chanterelles one by one, and marinate in a glass dish in fleur de sel, freshly ground pepper, a dash each of lemon and truffle juice, and some olive oil. Add the minced truffle to finish.
Stalk the purslane and the arugula lettuce and wash.
Thinly slice the white onions.
Mix the crème fraiche with a dash of lemon juice.
Open the fresh almonds, peel, and cut in half.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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