Crayfish with Garlic & Herb Butter
Crayfish are really tasty, a bit like mini lobsters. They cook very quickly but beware, they don’t contain a lot of meat per unit. Each crayfish will yield a body about the same size as a king prawn so for a starter I would suggest 6 each. I would say that as a main dish, they ought to be combined with other seafood in, say, a risotto or stew – unless you’re feeling generous! Don’t throw the shells away, they make a brilliant broth if you bash them up a bit and fry with some onion and carrot, vermouth and water – a terrific base for fish soup! Enjoy these crayfish with plenty of bread to mop up the juices.
1 bunch watercress, washed and the tough stalks removed
1 bunch wild garlic, washed
2 tablespoons sunflower seeds
4 tablespoons parmesan or other hard, salty, tasty cheese
Extra virgin olive oil, 250ml
Salt and pepper
Get out your food processor, bung everything in to it andwhizz to a nubbly puree. That’s it! Season with a little salt and pepper to tasteand you’ve got the basis for loads of quick and easy meals.