Source: BBC Food
Show Name: What To Eat Now
Recipe Archive: http://uk-recipes.com/

20 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

Crayfish With Hazelnut And Pastis Butter

Recipe By : Valentine Warner
Serving Size : 4 Preparation Time: 0:30
Categories : What To Eat Now

For the stuffing
1 large handful slightly stale, rustic-style -- bread, torn into pieces
large handful hazelnuts
1 lemon, zest and juice
125g/4oz butter, cut into small cubes
2 garlic cloves, chopped
splash pastis
sea salt and freshly ground black pepper
large handful fresh parsley leaves, chopped
For the crayfish
30 raw signal crayfish (substitute -- with langoustines if unavailable)
lemon wedges, to serve

Preheat the grill to its highest setting. Place the bread into a food processor
and blend into medium-sized breadcrumbs. Add the remaining stuffing ingredients,
except for the parsley, to the breadcrumbs and blend until thoroughly combined.
(If it becomes a lump, remove the lid and break it up a little with a spoon.) Stir
in the chopped parsely. For the crayfish, using a sharp knife, cut all of the
crayfish lengthways from tip to tail. Remove any waste sacs from the crayfish.
Arrange the crayfish, side-by-side, on a roasting tray. Smear up a generous amount
of the stuffing onto the flesh side of each crayfish half. Sprinkle the crayfish
with salt and place under the grill. Grill for 4-5 minutes, or until completely
cooked through. The shells will turn completely red when cooked. If there are any
remaining signs of dark brown or blue colouring, they are not ready and require a
few minutes more. To serve, transfer the cooked crayfish to a plate, and arrange
in rows. Serve with lemon wedges.

Recipe Author: Valentine Warner
Recipe Source: What to Eat Now

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James Lanka

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