Organic Egg, Rich-Style Crayfish Recipe

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

Difficulty Level: Medium

Calories: 400

Cooking Time: 40 min

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 :

Prepare all the ingredients.
Prepare the crayfish by removing the intestines and the heads of each.
In a sauté pan, pan-fry the crayfish teals with olive oil, then add the parsley and garlic clove.
Stop the heat, then deglaze with the Cognac and cover with a lid for around 2 minutes.
Ground some white pepper and cover again for 1 minute.
Remove the crayfish from the tray and cool down in blast chiller.
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.
Take off the shells of the teals and the claws.

For the garnish :

Prepare and wash the spinach; separate 20 nice baby leaves for the decoration.
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.
Cook for 5 to 10 minutes and cool down in a tray in a blast chiller.
Prepare the heads of enoki.

FINISHING

Separate the whites and the yolks of the eggs without breaking the yolks.
Keep the egg whites in a bowl with a pinch of salt and ground pepper.
Whip the egg whites; then add a few drops of lemon juice and finish whipping them.
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.
Re-heat the crayfish and claws in a bit of crustacean butter.
Pan-sear the truffle sticks, add the mushrooms and deglaze with the truffle juice.
Pan-fry the baby spinach with the piece of garlic and season.
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.
Serve the sauce in a sauce boat with chopped truffles and whipped cream