Crayfish with Truffle Vinaigrette
Cold appetizer of cooked, shelled langoustines served with truffle vinaigrette and diced celeriac.
Ingredients
crayfish (cooked, peeled, keep tail fins)
to taste
crayfish claw meat
to taste
celeriac (cut into 3mm cubes, blanched for 2 minutes)
to taste
truffle (chopped)
about 1/4
truffle vinaigrette
to taste
Instructions
1
Prepare celeriac
Cut celeriac into 3mm cubes, boil in salted boiling water for 2 minutes, drain and cool.
2
Season the crayfish
Drizzle truffle vinaigrette over the crayfish claw meat and tails.
3
Plate the dish
Arrange the crayfish tails in a rose shape in the center of the plate, surround with claw meat, sprinkle with celeriac cubes and remaining truffle.
4
Garnish
Garnish the crayfish tails with chives, garnish the claw meat with parsley leaves.
