6 large or 12 small crayfish
oil for frying
1 egg yolk
25ml Chardonnay vinegar
140 ml vegetable oil
2 large ripe peaches
250g baby cos, shredded
2tsp powdered garlic[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
A meal fit for royalty: succulent, rapidly cooked crayfish, sun-ripened peaches and a tangy buttermilk dressing. Perfect with a glass of intensely flavoured vintage Champagne.
Split the crayfish and clean out the heads. Heat the oil to 165˚C.
Whisk the egg yolk and vinegar. While whisking, slowly drizzle in the vegetable oil: once all the oil is incorporated continue whisking and drizzle in the buttermilk. Season with salt. The dressing will be runny, with a consistency like pouring cream.
Cut the peaches into slices and arrange in a bowl with the baby cos. Add a pinch of sea salt and pepper, drizzle in the buttermilk dressing, and toss through.
Fry the crayfish until barely cooked (about 90 seconds), then drain and dust well with garlic powder.
To serve, pile the crayfish onto the salad on a large serving plate.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]