Try this fish recipe by Serge Vieira, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Remove the crayfish from the shell, opening with a knife and keeping the tails whole. Set aside until ready to cook.
Make a stock with the discarded heads and shells.
Using a mandolin cut 4 strips of cabbage using the heart, 20cm long and 1.5 cm wide.
Marinate the cabbage strips and fennel slices in olive oil, salt and pepper for 10 minutes.
Roll each strip in cones and reserve in a cool area.
Blanch the coriander, cool down.
Mix with olive oil and half of the preserved lemon, season.
Reserve some of the coriander olive oil for plate presentation and mix the remainder with whipped cream.
Cook the cauliflower in chicken stock until softened.
Blend with butter, salt and pepper.
Pass through a fine sieve.
Mix the crushed hazelnuts with the hazelnut oil.
Season with sea salt.
Bring the crayfish stock, vegetable gelatin and Lillet to the boil.
Pour in a tray to a depth of 0.5 cm.
When set, slice into strips 15cm long x 0.5cm wide.
Roll in spirals.
Cook the crayfish in the oven at 150°C for 3 minutes, sprinkle the crushed hazelnut oil, then return to oven for 1 minute.
Fold the cabbage strips into cones and fill the cones with the coriander cream.
On a plate place the cauliflower purée and the jelly spiral, then the crayfish.
Put a cone of cabbage on top of each and then the micro herbs.
Add the coriander olive oil to finish the plate.
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