Grilled Crayfish with Thyme Butter and Warm Potato Salad
Martin says “I love the simplicity of cooking food in its own ‘container’ – corn cooked in its husk for example. Crayfish cooked in its shell is another; it intensifies the sea flavours and concentrates the sugars.”
Ingredients / Serves 4
Warm Potato Salad
8 Jersey Benne or new season potatoes
1 tbsp olive oil
1 cup sour cream
juice of 1 lemon
2 tbsp capers, rinsed and chopped
1/2 bunch chives, finely chopped
1/2 bunch chervil, finely chopped
salt and freshly ground black pepper
1 crayfish, split in half lengthways
100g thyme butter
juice of 1 lemon
To make the salad, first wash the potatoes. Place them in a deep saucepan, cover with hot water and bring to a trembling simmer. Once cooked, drain and leave until cool enough to handle. Remove the skins. Combine the oil, sour cream, lemon juice, capers and herbs to make a dressing. Slice the potatoes and fold in the dressing. Season with salt and pepper.
To cook the crayfish, place it shell side down on a hot barbecue place and continuously baste the cut side with thyme butter for six to eight minutes, until the translucent flesh starts to turn white. Turn the crayfish over and cook until the meat is a golden-brown colour, about four minutes. Remove to a plate, shell-side down, season with salt and a little lemon juice.
Place the potato salad in the centre of a large platter. Remove the meat from the crayfish tail and chop it into three-centimetre chunks. Scatter the salad leaves around the platter and place the crayfish on top of the potato salad. Serve the bodies and legs of the crayfish as well.