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Barbequed Crayfish With Spring Salad

Ingredients:

  • 1 whole crayfish
  • 50g manuka smoked butter
  • 1/2 tsp flaked dried horopito (or roughly crushed pink peppercorns)
  • lemon wedges to serve
  • 1 bag watercress, 2 witloof
  • 6 mandarins sliced into rounds
  • 1/2 cup roasted hazelnuts
  • 3 tsp olive oil, 2 tsp mandarin juice
  • 1 tsp grainy mustard
  • 1/2 tsp sugar
  • Vienna loaf
  • 175g butter
  • 1/4 cup fresh parsley
  • 1/4 cup fresh chives
  • 1/2 cup parmesan cheese
  • 4 cloves garlic
Source: http://www.blum.com
Filed under: Dinner, Seafood, Salad
Submitted by: Blum 29 June 2015

This recipe signifies a Kiwi summer, freshly caught produce and a light summer salad.

Prep time:
15 minutes
Cooking time:
20 minutes
Serves:
4
Rating:

Method:

Salad:

Toss the salad ingredients together. Shake dressing ingredients in a jar and pour over the salad. Set aside.

Loaf:

Cut bread into 2.5cm thick slices. Crush garlic, finely chop parsley and chives, then place in a bowl with the butter and mix. Preheat barbeque to a medium grilling temperature. Spread butter mixture onto bread slices. Wrap perpared loaf in tinfoil and back on BBQ rack for 10-15 minutes.

Crayfish butter:

Combine smoked butter, horopito flakes and sea salt.

Crayfish:

Split the crayfish in half, devein and remove the innards. Lightly oil barbeque and place the crayfish, open side down, to grill for 1-2 minutes. Turn and cook for a further 1-2 minutes. Spread open side generously with the butter.

Serve with the salad, garlic loaf and some lemon wedges for the crayfish.

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