Try this fish recipe by Serge Vieira, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Crayfish

  • 4 crayfish

  • 1 cabbage

  • 1 fennel bulb, sliced

  • 100ml olive oil

  • Salt and pepper

  • Coriander Paste

  • ½ bunch coriander

  • 100ml olive oil

  • 20g preserved lemon

  • Salt and pepper

  • 100g whipping cream

  • Cauliflower Purée

  • 100g cauliflower

  • 100ml chicken broth

  • 30g butter

  • Salt and pepper

  • Hazelnut Oil

  • 30g crushed hazelnuts

  • 100ml hazelnut oil

  • Sea salt

  • Crayfish Jelly

  • 220ml stock (made from discarded crayfish shells)

  • 12g vegetable gelatin

  • 25g Lillet

  • To Serve

  • 4 shoots purslane

  • 4 shoots mizuna

  • 4 shoots sorrel


  • Crayfish:

  • 1.

    Remove the crayfish from the shell, opening with a knife and keeping the tails whole. Set aside until ready to cook.

  • 2.

    Make a stock with the discarded heads and shells.

  • 3.

    Using a mandolin cut 4 strips of cabbage using the heart, 20cm long and 1.5 cm wide.

  • 4.

    Marinate the cabbage strips and fennel slices in olive oil, salt and pepper for 10 minutes.

  • 5.

    Roll each strip in cones and reserve in a cool area.

  • Coriander Paste:

  • 1.

    Blanch the coriander, cool down.

  • 2.

    Mix with olive oil and half of the preserved lemon, season.

  • 3.

    Reserve some of the coriander olive oil for plate presentation and mix the remainder with whipped cream.

  • Cauliflower Purée:

  • 1.

    Cook the cauliflower in chicken stock until softened.

  • 2.

    Blend with butter, salt and pepper.

  • 3.

    Pass through a fine sieve.

  • Hazelnut Oil:

  • 1.

    Mix the crushed hazelnuts with the hazelnut oil.

  • 2.

    Season with sea salt.

  • Crayfish Jelly:

  • 1.

    Bring the crayfish stock, vegetable gelatin and Lillet to the boil.

  • 2.

    Pour in a tray to a depth of 0.5 cm.

  • 3.

    When set, slice into strips 15cm long x 0.5cm wide.

  • 4.

    Roll in spirals.

  • To Serve:

  • 1.

    Cook the crayfish in the oven at 150°C for 3 minutes, sprinkle the crushed hazelnut oil, then return to oven for 1 minute.

  • 2.

    Fold the cabbage strips into cones and fill the cones with the coriander cream.

  • 3.

    On a plate place the cauliflower purée and the jelly spiral, then the crayfish.

  • 4.

    Put a cone of cabbage on top of each and then the micro herbs.

  • 5.

    Add the coriander olive oil to finish the plate.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 925kj
  • Fat Total 90g
  • Saturated Fat 17g
  • Protein 12g
  • Carbohydrate 25g
  • Sugar 6g
  • Sodium 968mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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