Tremaine’s West Coast Crayfish with Curried Citrus Butter

English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It’s a multi-purpose Pantry Pal.

Ingredients


  • 4 crayfish or lobster
  • salt and freshly ground black pepper
  • sunflower oil
  • 4 lemons, cut into wedges

Salad
  • 10 radishes, sliced
  • 3 spring onions, chopped
  • 2 heads of baby cos lettuce, leaves separated and washed
  • 2 avocadoes, sliced
  • 1 papaya, sliced
  • 2 tblsp chopped fresh coriander or micro salad leaves, to garnish

Salad dressing
  • 50 ml (1/4 cup) extra virgin olive oil
  • 50 ml (1/4 cup) sunflower oil
  • 2 tblsp dry white wine
  • 2 tblsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp dijon mustard
  • 1/2 tsp caster sugar
  • salt and freshly ground black pepper

Curried citrus butter
  • 2 tsp curry powder
  • 1 tsp english mustard powder
  • juice of 1/2 lemon
  • 225 g butter, softened
  • 2 cloves of garlic, crushed
  • coarse sea salt and freshly ground black pepper

Method

  1. To make the butter, dissolve the curry powder and mustard powder in the lemon juice. Add the spice mixture to the softened butter along with the crushed garlic and a good pinch of salt and pepper. Scoop the butter onto a sheet of parchment paper. Shape into a log and wrap up in the paper like a Christmas cracker, tying the ends with string. Place in the fridge or even the freezer to slice off discs whenever needed.
  2. Toss all the salad ingredients together except the coriander or micro salad.
  3. Put all the salad dressing ingredients in a jam jar with a lid and give it a good shake. Dress the salad just before serving.
  4. To cook the crayfish, place each crayfish on a board, belly down, tail outstretched. Rest a large, very sharp knife, down the length of the back from the small horn between the eyes. Press down or hit the knife with a mallet to split the shell neatly, then cut through the tail. Scrape out and discard the entrails. Rinse the crayfish and pat them dry.
  5. Season the crayfish with salt and pepper and brush with some melted curried citrus butter. Place the crayfish flesh side down on a medium-hot grill just long enough to lightly brown the meat. Lightly oil the lemon wedges and grill until they’re just charred.
  6. Turn the fish, baste liberally with melted curried citrus butter and cook for a further 15–20 minutes, until the flesh is opaque and pulls away easily from the shell.
  7. Serve the crayfish with curried citrus butter, charred lemon wedges and dressed salad garnished with coriander or micro salad leaves.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register