Roasted ‘wilderness crayfish’ flamed with cider brandy

Roasted ‘wilderness crayfish’ flamed with cider brandy

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

After a non-productive day of salmon fishing in Scotland last year, I came across an article on crayfish in a fishing magazine, written by a friend of mine, Neil Patterson. Apparently, red signal crayfish, which have become so prolific in our waters, were causing havoc for trout fishing on his stretch of the River Kennet ‘the Wilderness’. I decided to help out by putting some of his signal crayfish on the menu. Every week the river keepers drop off crayfish for us and I feed them at the bar for their travels and to thank them for doing their bit for conservation.

Ingredients

Quantity Ingredient
2kg live freshwater crayfish
sea salt
freshly ground black pepper
100g butter
150ml somerset cider brandy

Method

  1. Preheat the oven to 220°C and heat a roasting tray, large enough to take all of the crayfish, in the oven. Add the crayfish, season with salt and pepper and roast for 10 minutes.
  2. Take the tray out of the oven and place it on the hob over a medium heat. Add the butter and stir to coat the crayfish, then stand back a little and carefully add the cider brandy. It will ignite (well hopefully, otherwise you could use a long match). If you have a tabletop gas stove you can do this at the table.
  3. As soon as the flames have died down, serve the crayfish, providing everyone with finger bowls and extra napkins.
Tags:
Hix Oyster & Chop House
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