Grilled Redclaw Crayfish (by Matt Golinski)


Submitted by Cherax Park Aquaculture | Print this page
Grilled redclaw crayfish, oven dried heirloom tomatoes, roasted olives, green beans, salmoriglio

Grilled Redclaw Crayfish, oven dried heirloom tomatoes, roasted olives, green beans, salmoriglio

 

12 red claw crayfish tails

400gm mixed heirloom tomatoes

50ml extra virgin olive oil

sea salt and cracked black pepper

100gm black manzanillo olives

200gm green beans

1 red onion, cut into ‘petals’

¼ cup picked oregano leaves

1 quantity salmoriglio(recipe below)

Cut the tomatoes into halves and lay out cut side up on a tray lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 80 degrees C for about 12 hours.

Roast the olives in a pan at 150 degrees C for 45 minutes. Squeeze with your fingers to remove the pits.

Blanch the trimmed and halved beans in boiling salted water for 3 minutes and refresh in iced water. Drain well.

Saute the red onion in olive oil until soft.

Skewer the redclaws to keep them flat, rub lightly with oil, season, and grill them on a hot grill pan for approximately 2 minutes on each side.

Mix together the tomatoes, beans, olives, onion and oregano and divide between 4 plates.

Arrange 3 crayfish on each salad and dress with the salmoriglio.

Salmoriglio:

100ml extra virgin olive oil

50ml lemon juice

1 clove garlic

½ cup picked flat leaf parsley

¼ picked oregano

salt and pepper

Place all ingredients into the bowl of a food processor and process until fine.

 

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