Crayfish a la Parisienne recipe
- Cuisine: French
- Serves 3
To present this dish Philippe used some PVC rings about 10 cm diameter.
3 tbsp diced turnips
3 tbsp diced carrots
3 tbsp diced beans
3 tbsp diced potatoes
2 tbsp shelled peas
1 egg yolk
2 tbsp mustard
2 tsp vinegar
Freshly ground black pepper
About 100 ml olive oil
1 cooked crayfish tail, about 400 g
A few cos lettuce leaves
A little extra olive oil for drizzling
A few chives for garnishing
Cook turnips, carrots, beans, potatoes and peas separately (one after the other) in salted boiling water then drain. Place on a towel to absorb the excess water.
In a bowl, mix egg yolk with mustard, a little salt and the vinegar, then bit by bit pour in the olive oil, whisking continuously until you obtain a thick mayonnaise.
Place cooked diced vegetables and peas in a bowl and mix with about half the mayonnaise.
Cut crayfish tail into 1 cm slices.
Place 3 PVC rings in the centre of 3 plates. Spoon a third of the vegetable mix into the rings and flatten the vegetables with a spoon. Top with crayfish slices and garnish with a few lettuce leaves and 1 tsp mayonnaise per serve.
Drizzle a little olive oil over the crayfish, top with a few chives and serve.
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