Crayfish with Pumpkin Purée
Crayfish are boiled, peeled, and served with creamy pumpkin purée and a truffle oil sauce.
Ingredients
Crayfish (use red-leg crayfish, the most flavorful variety)
to taste
Crayfish (shelled and deveined)
to taste
Pumpkin (cut into 1 cm cubes, for the pumpkin purée)
50 g
Pumpkin (cut into 1 mm dice, for garnish)
20 g
Chicken stock (for cooking the pumpkin dice)
to taste
Heavy cream (stirred into the pumpkin purée to make it silky)
to taste
Butter (for sautéing the scallions)
10 g
White wine (for making the sauce)
to taste
Lemon juice (for seasoning)
to taste
Truffle vinaigrette (for marinating and seasoning)
to taste
Parsley leaves (for garnish)
to taste
Instructions
1
Make the court bouillon
Place the court bouillon ingredients in a large pot, add 1 liter of water, and bring to a boil. Add the crayfish and cook for 3 minutes, then drain.
2
Prepare the crayfish
Shell the crayfish, removing the meat from the bodies and claws, and devein.
3
Make the pumpkin purée
Place the 50 g pumpkin cubes in a pot, add the chicken stock, season lightly with salt, cover, and cook until the pumpkin is very tender. Drain, transfer to a blender, blend until smooth, then pass through a fine sieve.
4
Finish the pumpkin purée
Transfer the pumpkin purée to a bowl set over an ice bath, whisk in the heavy cream until silky and smooth, and season to taste.
5
Prepare the pumpkin dice garnish
Cut the 20 g pumpkin into 1 mm dice, blanch quickly in salted boiling water to keep it crisp, then refresh in cold water, drain well, and toss with the truffle vinaigrette.
6
Plate the dish
Arrange the crayfish tails and claw meat in the center of each plate, nap with the pumpkin cream sauce, and finish with the seasoned pumpkin dice and parsley leaves.
