Roasted Crayfish with Arugula and Cranberry Bean Salad
- 28 large, red-clawed crayfish
- 3 cloves garlic
- parsley stems
- 1 3/4 ounces crayfish butter (50 g)
- 1 sprig fennel, dried
- black peppercorns
- 2 soft-boiled eggs
- 3 1/2 tablespoons seasoning olive oil (5 cl)
- 2 tablespoons truffle juice (3 cl)
- 1 lemon
- fleur de sel
- 2 tablespoons cooking olive oil (3 cl)
- 1/4 cup crayfish stock (6 cl)
Step 1: Crayfish
Separate the tails of the crayfish from the heads.
Cook the claws for 2 minutes in a court-bouillon flavored with the dried fennel and black pepper.
Roast the tails in a pot for 3 minutes, and then add the crushed garlic cloves and the parsley stems. Infuse for 10 minutes in the pot covered with a wet towel.
Once cooled, shell the claws and the tails.
Step 2: Salad
Sauté the chanterelles in a hot pan in brown butter, then season with fleur de sel and freshly ground pepper.
Blanch the cranberry beans starting in cold water, then drain. Return them to the pot and cook with the carrot, onion, bouquet garni, bacon trimmings, and foie gras trimmings.
When cooked, the cranberry beans should be soft and tender.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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