That’s a perfect dish for those who care about their health and follow well-balanced diet. And also for those who are sure that a healthy diet is tasteless. Try it out first :)

It give the right combination of proteins with right carbohydrates, everything is well-thought and balanced. The right combination of products, quality ingredients and a plenty of nutrients are combined in one dish!

And also this dish reflects perfectly the spirit of SPOON restaurant by famous culinary magician Alain Ducasse.

Organic Egg, Rich-Style Crayfish Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Salad
Cuisine: French
Serves: 60
Ingredients
Egg
  • Organic eggs 4 pieces
  • Salt 2 pinch
  • Ground white pepper 1 gram
  • Lemon juice 1 cl.
Crayfish:
  • Crayfish (10/20) 12 pieces
  • Olive oil 2 cl.
  • Ground white pepper 1 gram
  • Garlic clove 1 piece
  • Parsley stems 10 grams
  • Brandy (Cognac) 2 cl.
  • Rock salt 10 grams
  • Black pepper corns 5 grams
GARNISH and FINISHING:
  • Baby spinach 100 grams
  • Olive oil 1 cl.
  • Garlic clove 1 piece
  • Whipped cream 20 grams
  • Truffle sticks 20 pieces
  • Truffle juice 1 cl.
  • Baby button mushrooms 20 pieces
  • Enoki 20 grams
  • Chicken/crayfish sauce 4 cl.
  • Melba Toast 4 pieces
  • Chicken stock 2 cl.
  • Lemon juice 1 cl.
Instructions
For the crayfish :
  1. Prepare all the ingredients.
  2. Prepare the crayfish by removing the intestines and the heads of each.
  3. In a sauté pan, pan-fry the crayfish teals with olive oil, then add the parsley and garlic clove.
  4. Stop the heat, then deglaze with the Cognac and cover with a lid for around 2 minutes.
  5. Ground some white pepper and cover again for 1 minute.
  6. Remove the crayfish from the tray and cool down in blast chiller.
  7. For the claws, cut the biggest one and cook in salted/black peppered boiling water for 3 minutes and then cool down in ice water.
  8. Take off the shells of the teals and the claws.
For the garnish :
  1. Prepare and wash the spinach; separate 20 nice baby leaves for the decoration.
  2. Prepare the baby button mushrooms. In a small pan, sear the mushrooms with olive oil; deglaze with a bit of chicken stock and lemon juice.
  3. Cook for 5 to 10 minutes and cool down in a tray in a blast chiller.
  4. Prepare the heads of enoki.
FINISHING
  1. Separate the whites and the yolks of the eggs without breaking the yolks.
  2. Keep the egg whites in a bowl with a pinch of salt and ground pepper.
  3. Whip the egg whites; then add a few drops of lemon juice and finish whipping them.
  4. In a ring, 8 cm in diameter, spread some whites, place the raw yolk in the middle and fill in the space around the yolk with more whites. Remove the ring and cook in the steamer for 4 minutes at 85 ºC.
  5. Re-heat the crayfish and claws in a bit of crustacean butter.
  6. Pan-sear the truffle sticks, add the mushrooms and deglaze with the truffle juice.
  7. Pan-fry the baby spinach with the piece of garlic and season.
  8. Set-up the plate, displaying the melba toast on top of the egg and finish the decoration with the spinach leaves, enoki and a bit of whipped cream.
  9. Serve the sauce in a sauce boat with chopped truffles and whipped cream

 

After all, this restaurant suggests free interpretation of traditional French cuisine. To cook this dish, only the freshest seasonal products are used. Truffles and crayfish, for example. Additionally, it offers another interpretation of eggs. This is Klondike, not a product! A neat game with serving and textures, with some finishing touches on “floating islands” and “Blancmange” borrowed. Spinach, egg souffle, truffles, crayfish broth sauce.

Organic Egg, Rich-Style Crayfish Recipe.  It give the right combination of proteins with right carbohydrates, everything is well-thought and balanced. The right combination of products, quality ingredients and a plenty of nutrients are combined in one dish!

That’s enough to to shake the air – this is a true masterpiece that is worth a try!