Festive Crayfish Rolls

Impress your guests with these picture perfect crayfish rolls this festive season.

Whether you cook your own cray or buy it precooked, all the ingredients you need for

these beauties can be found under the one roof at the @prahranmarket.

These decadent crayfish filled brioche rolls only require very few steps to create that

WOW factor.

The addition of homemade mayonnaise makes these luscious rolls that little bit more

special - you will never use store bought mayonnaise again. This recipe yields extra,

so you can lather it on your Christmas leftover sandwiches after all the festivities

come to an end.

If you are feeding a lot of mouths, I suggest cooking your own crayfish tail/s like I

have done here. Not only is it more cost effective, it is also less fiddly to remove the

crayfish meat. I got this big boy from @prahranseafoods, which was very reasonably

priced.

For the homemade mayonnaise I picked up my free range eggs from from Whisked -

The Egg, Honey and Jam Specialists and purchased my verjuice, oils and dijon

mustard from @essentialingredientvic.

I got my beautiful micro herbs and lemons from @reliable.fruit, and my celery, chives

and spring onions from @fandjfruit. For the buns, you can get beautiful round

brioche rolls from @noisettebakery .

Ingredients

1kg crayfish tail @prahranseafoods

6 brioche rolls or buns or rolls @noisettebakery

2 celery stalked, diced @fandjfruit.

2 spring onions, thinly sliced @fandjfruit

2 tbsp chives, finely chopped @fandjfruit

The juice of half a lemon @reliable.fruit

1 tsp paprika

Salt and pepper to taste

Mayonnaise

4 large free range egg yolks, room temperature Whisked -

The Egg, Honey and Jam Specialists

4 tbsp verjuice @essentialingredientvic

2 tsp dijon mustard @essentialingredientvic

235ml good quality olive oil @essentialingredientvic

125ml vegetable oil @essentialingredientvic

Salt and pepper to taste

To serve

Finely chopped chives @fandjfruit

Micro herbs @reliable.fruit

Lemon wedges @reliable.fruit

Sea salt potato chips

Method

First, make your mayonnaise. Add the egg yolks, verjuice and dijon mustard to a

food processor. Blitz until emulsified, then slowly drizzle in the oils. Season with salt

and pepper, then blitz again until the desired consistency is achieved. Pour into a

sterilised jar and set aside in the fridge until ready to use.

Bring a large pot of salted water to a boil. Carefully add the crayfish tail, cover with

lid and allow to boil for 14 minutes. A few minutes before the crayfish is finished,

combine water and ice in a large bowl big enough to fit the crayfish. Immediately

dunk the crayfish into the ice bath. Leave for 10 minutes. Remove from the water

and then rest on it’s back for 15 minutes, to ensure all the excess water is drained.

Crack the shell, then cut and gently remove the cooked crayfish meat. Slice into bite

sized chunks.

Finely dice celery, spring onions and chives. Add to a large mixing bowl, along with 1

cup of homemade mayonnaise. Mic until combined, then add the chopped crayfish

meat. Add lemon juice, paprika and season with salt and pepper. Gently combine

with a rubber spatula to ensure the crayfish meat stays in chunks.

Divide the mixture between the brioche buns, then garnish with chopped chives,

micro herbs and paprika.

Serve with lemon wedges and sea salt potato chips.