Crayfish cocktail with spicy mayonnaise

Crayfish cocktail with spicy mayonnaise

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Crayfish should be on the menu more often. You can buy them fresh, but they’re often found peeled in tubs, ready to eat. The dressing is really simple, and adding cayenne and brandy gives it a great flavour. Home-made mayonnaise is easy to master after a few goes, and once you do there’ll be no going back to the bought stuff.

Ingredients

Quantity Ingredient
2 egg yolks
50ml olive oil
25ml cider vinegar
25ml tomato ketchup
20ml brandy
pinch cayenne pepper
4 little gem lettuces
300g cooked crayfish
sea salt
freshly ground black pepper
brown bread, to serve
butter, to serve
lemon wedges, to serve (optional)

Method

  1. Make the spicy mayonnaise: place the egg yolks in a small food processor and blitz while slowly drizzling in the oil, then the cider vinegar. Add the ketchup, brandy and cayenne pepper, and season with salt and pepper.
  2. Quarter the little gem lettuces. If you like, you can chargrill them with a blowtorch for a few seconds, which gives them a caramelized flavour. Butter the bread.
  3. Mix together the crayfish and spicy mayonnaise in a bowl. Place the lettuce on the serving plates, top with the crayfish cocktail and serve with the bread and butter and lemon wedges alongside.
Tags:
James Martin
Saturday Kitchen
quick meals
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