Fish Entertaining

Hot crayfish roll

Name: Hot crayfish roll recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 × 600g crayfish; 4 store-bought brioche buns; 80g unsalted butter, melted; 2 baby cos lettuces, leaves separated; 1 cup (250g) whole-egg mayonnaise; Juice of 1/2 a lemon; 1 tbs apple cider vinegar; 2 tsp Dijon mustard; 1 tsp tomato sauce; 1/2 cup (125ml) grapeseed oil; 1/2 tsp chilli powder; 1/2 bunch dill, finely chopped; 100g unsalted butter; 100ml extra virgin olive oil; 1 tsp smoked paprika; 1 tsp cayenne pepper

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by delicious. team

delicious. team

May 02, 2020

“I grew up on the coastline of southern Australia, famous for its rock lobster (aka crayfish), so it made sense for me to include this take on the famous New England lobster roll here [at The Hot Chicken Project]," says Aaron Turner. This is an edited extract from The Hot Chicken Project by Aaron Turner (Hardie Grant, $48).

1 × 600g crayfish
4 store-bought brioche buns
80g unsalted butter, melted
2 baby cos lettuces, leaves separated

Sauce

1 cup (250g) whole-egg mayonnaise
Juice of 1/2 a lemon
1 tbs apple cider vinegar
2 tsp Dijon mustard
1 tsp tomato sauce
1/2 cup (125ml) grapeseed oil
1/2 tsp chilli powder
1/2 bunch dill, finely chopped

Dressing

100g unsalted butter
100ml extra virgin olive oil
1 tsp smoked paprika
1 tsp cayenne pepper

Method

1.

Bring a large saucepan of salted water to the boil. Carefully add the crayfish to the pan and boil for 7-8 minutes, then turn off the heat, cover with the lid and leave to sit for a further 2 minutes. Remove crayfish from the pan and plunge it into a bowl of iced water to stop the cooking process.
2.

For the sauce, whisk together the mayonnaise, lemon juice, vinegar, mustard, tomato sauce, grapeseed oil and chilli powder in a bowl. Season to taste, then fold through the dill. Set aside.
3.

For the dressing, melt the butter and oil together in a small saucepan over a low heat, then add the paprika and cayenne and whisk together to combine. Set aside and keep warm.
4.

Remove the crayfish from the iced water and cut off the tail. Cut lengthways down the tail and break away the shell, then chop the meat into rough pieces. Transfer the chopped meat to a bowl, sprinkle with a pinch of salt flakes, spoon over the sauce and mix everything together well. Season to taste.
5.

Split the brioche buns down the middle and brush the insides with melted butter. Place a large frypan over high heat, then add brioche to the pan, buttered-side down, and leave for a few seconds until lightly charred.
6.

While the bun halves are still warm, bring them together and pile them high with the baby cos leaves and the sauced crayfish meat. Spoon over the buttery dressing to serve.