|Crayfish and Butter|
|Burnt Tomato Puree|
|Garlic, clove||1 each|
|Shallot, minced||1 each|
|Smoked bacon||2 slices|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Crayfish head||750 g|
|Olive oil||1 tsp|
|Onions, minced||1/2 each|
|Carrot, minced||1/2 each|
|Celery, minced||1/2 each|
|Flat leaf parsley||1 each|
|Club House Thyme Leaves||1/2 tsp|
|Club House Bay Leaves, Whole||1 each|
|Tomato puree||35 g|
|Club House Cayenne Pepper, Ground||1/2 tsp|
|White wine||75 mL|
|Fish stock||500 mL|
|Chicken stock||500 mL|
|Thai Kitchen Coconut Milk||500 mL|
|Large corn on the cob||1 each|
|Club House La Grille Fiery Habanero & Roasted Garlic||2 tbsp|
This recipe was created for Club House for Chefs by: Vincent Baronnat, Chef at Le Mousso in Montreal.
For the Crayfish: Remove the head and shell of the tail attached to the meat of the crayfish. Make sure there is no vein left in the body using small pliers. Reserve all shells to make other components. Keep tail with meaty part of the crayfish chilled in fridge.
For the Crayfish Butter: Take the claws and crush them. Put them in a pan and heat up with butter. Heat the pan without boiling for 30 minutes. Pass through chinois sieve.
For the Burnt Tomato Puree: Heat oven to broil. To remove the skin of the tomatoes, cut into halves and put them into the oven with the skin-side facing up. Once the skin is coloured, remove from oven, and peel the skin with pliers. Broil skinless tomatoes for 5 minutes. Once burned, remove from oven and cut into small pieces. Slice smoked bacon into small pieces and place them into a medium-hot pan. Once the grease has come out, add garlic and shallot until fragrant. Remove excess grease from the pan. Add tomatoes and cook slowly at a low-medium until there is no more liquid in the pan. Mix in Club House Sea salt, French Mediterranean and sugar, and pass it through a fine chinois sieve.
For the Bisque: Clean the head of the crayfish by removing lungs and crush them into small pieces. Heat a pan with olive oil and roast the heads. Once well roasted, add onions, carrots, celery, parsley, Club House Thyme and Club House Bay Leaf. Stir occasionally for 5 minutes. Once everything is roasted, add the burnt tomato puree. Add brandy and flame the pan. Once flames are gone, add white wine and Club House Cayenne Pepper to deglaze the pan. Burn all the alcohol. Add fish stock and chicken stock and bring to a boil. Simmer for 40 minutes and remove scum occasionally. Add cream, the Thai Kitchen Coconut Milk and mix until smooth. Season lightly with the salt and pass through a fine chinois sieve.
For the Grilled Corn: Cut corn in half (length-side) and then in half pieces to make four pieces of corn. Melt butter and mix it with the La Grille Fiery Habanero and Roasted Garlic Seasoning. Brush mixture on corn and grill it until it is well roasted.
For the Grilled Crayfish: Take the tails that are in your fridge and brush them with the crayfish butter. Put them on the grill for 2 to 3 minutes by brushing them constantly with the butter. Finish with the nasturtium on top of them.
For Serving: In the centre of the plate, place the burnt tomato puree (1 tbsp), bisque (2 tbsp) and corn. Next, place 3 crayfish on one side of the plate. Cover the tails with nasturtiums and serve.