Matt Moran's crayfish rolls with marlborough beurre blanc
serves
4
Matt Moran's crayfish rolls with marlborough beurre blanc
Ingredients (8)
- 1 x 600g raw crayfish/lobster
- 1 tsp black peppercorns
- 1/4 cup (60ml) white wine vinegar
- 1/4 cup (60ml) white wine (we used a Marlborough sauvignon blanc)
- 1/2 cup (125ml) pure (thin) cream
- 70g cold unsalted butter, chopped
- 1 tbs lemon juice
- Partially halved small brioche hot dog rolls (from selected supermarkets – substitute small bread rolls) and watercress, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Bring a large saucepan of water to a rapid boil. Add crayfish, cover pan with a lid, and cook crayfish for 8 minutes to cook through. Transfer crayfish immediately to a bowl of iced water and stand for 5 minutes. Transfer to a chopping board, halve lengthways and remove flesh (discard shell or reserve for later use such as in a bouillabaisse stock).
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2.Meanwhile, to make the beurre blanc, place peppercorns, vinegar and white wine in a saucepan over high heat and bring to a simmer. Cook for 3-5 minutes or until reduced by half. Add cream and cook, stirring occasionally, for 3 minutes or until reduced by half. Remove from heat and gradually whisk in butter and lemon juice until all combined (add hot water, 1 tsp at a time, to reach desired consistency if you like). Fill hotdog rolls with crayfish and drizzle with beurre blanc. Top with watercress to serve.
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