Crayfish Tail Puff Pastry Fingers with Red Pepper Mousse
Davy Tissot, Villa Florentine, France. Flavors of Lyon. Total time: 30 to 60 minutes. Preparation time: 30 minutes. Cooking time: 30 minutes. Difficulty: Average.
⏱️ Prep: 30 min🍳 Cook: 30 min
Ingredients
| 8 | crayfish |
| 1 | poivrade artichoke |
| 2 | spears of green asparagus |
| 1 | small zucchini |
| — | olive oil |
| — | salt, pepper, garlic, thyme, basil |
| 2 | shallots, chopped (tomato compote) |
| 100 g | white mushrooms, thinly sliced (tomato compote) |
| 3 | fresh tomatoes (tomato compote) |
| 500 g | lobster jus, reduced to a glaze (tomato compote) |
| — | olive oil (tomato compote) |
| — | garlic, thyme (tomato compote) |
| 2 | red peppers (red pepper mousse) |
| 4 | wedges of confit tomato (red pepper mousse) |
| 4 | thin slices of Jabugo ham (red pepper mousse) |
| 4 | cloves of confit garlic (red pepper mousse) |
| 2 | plain anchovy fillets (red pepper mousse) |
Instructions
- Separate the heads from the tails of the crayfish; peel the tails and set aside.
- Turn the poivrade artichoke and quarter it; peel the asparagus, cut the tips in 6 cm (2 1/2") lengths and halve them lengthwise.
- Slice the zucchini.
- In a Dutch oven, sweat the artichoke quarters in olive oil; add the asparagus and zucchini; season; set aside.
Tomato compote
- Sweat the shallots with some garlic and thyme; add the mushrooms and color everything.
- Add the quartered tomatoes; cook for about 20 minutes.
- Purée everything in a blender and incorporate the lobster jus.
Red pepper mousse
- Meanwhile, roast the red peppers in a 180° C (350° F) oven with a little garlic and thyme for about 30 minutes.
- Peel and purée them and incorporate the olive oil using a blender.
- Heat the mixture and emulsify with the whipped cream using an immersion blender or whisk; correct the seasoning.
Finishing
- On a plate, place a rectangle of baked puff pastry; cover with the tomato compote, followed by: crayfish tail, confit tomato wedge, Jabugo ham, asparagus, confit garlic clove, arthichoke, zucchini slice, 1/2 anchovy fillet. Pour the red pepper mousse on the side.
- Garnish with a basil leaf and a crayfish head.