Wood-oven roasted crayfish
Recipe by Paul Mercurio from Mercurio's Menu
A tasty wood-oven crayfish meal with a delicious side salad.
Ingredients
Crayfish
- 1 X whole green cray
- Red chilli, chopped
- Lemon zest
- Lemon juice
- Good quality Tasmanian Extra Virgin Olive Oil
- Freshly ground pepper & sea salt
Seasonal side salad
- A selection of rocket & spinach leaves
- Finely sliced red onion
- Fresh orange segments
- Cherry tomatoes split
- Green beans (blanched and then cooled) cut in half
- Roasted red capsicum, cut into strips
- Toasted pine nuts to top
Method
Crayfish
- Split the cray and remove stomach sac & intestinal tract, etc (for fresh cray get a large, sharp knife and split down between the eyes, wrapping the cray in a damp cloth and leaving it in the frdige for 1/2 -1 hr before hand will make the cray a little sleepy and relaxed to assist the process)
- Dress the flesh with lemon juice, olive oil, salt & pepper and top with lemon zest.
- Add chilli if you like
- Roast in a pan in the wood-fired oven for about 8 minutes, rotating the pan regularly so as to cook evenly
- Fress with more lemon juice & extra virgin olive oil to serve
Seasonal side salad
- Combine ingredients and dress with salt & pepper, & good quality Tasmanian Olive Oil
