Mornay Sauce

Name: Mornay Sauce
Cook time: 30 min
Total time: 30 min
Ingredients: 1-kilogram crayfish, cooked and diced; 2 oranges; 2 ruby grapefruit; 2 spring onions, finely chopped; ½ teaspoon English mustard; Zest of 1 orange; 200ml extra-virgin olive oil; Sea salt and freshly ground black pepper; 1 large avocado, firm but ripe; 200 grams mixed-leaf salad; Pinch chilli powder

SpotX Wild Foods Recipe from Peter Hemingway
Prep:0 minutes Cook:30 minutes Difficulty:2

Ingrediants:

1-kilogram crayfish, cooked and diced
2 oranges
2 ruby grapefruit
2 spring onions, finely chopped
½ teaspoon English mustard
Zest of 1 orange
200ml extra-virgin olive oil
Sea salt and freshly ground black pepper
1 large avocado, firm but ripe
200 grams mixed-leaf salad
Pinch chilli powder

Directions:

Cut 1 orange and 2 grapefruit in half.
Warm up in a microwave.
Squeeze out juice over a sieve set on a bowl.
Whisk together 6 tablespoons of the citrus juice.
Add the chopped shallot, mustard, chilli powder, orange zest and oil.
Season to taste.
Peel, stone and slice the avocado into neat slivers.
Peel remaining orange and segment.
Place into a bowl.
Use your hands to toss this with the crayfish tails.
Divide the mixture among four serving plates.
Top with a neat pile of salad leaves in the centre.
Spoon over the citrus dressing and serve immediately.
Enjoy.

Crayfish Recipes

Crayfish Medallions with Macadamia Sauce

Crayfish and Corn Fritters

Crayfish Crumble

Chargrilled Crayfish with Spicy BBQ Sauce

Crayfish Sandwich with Curry Mayonnaise

Cheats’ Crayfish Thermidor

Classic Crayfish Mornay

Mornay Sauce

Crayfish with Avocado Salad

Barbecued Crayfish and Piquant Seafood Sauce

Crayfish Mornay

Dorothys Crayfish Thermidor

Mexican Marinated Crayfish

Oriental Crayfish with Onion and Ginger

Simple Barbecued Crayfish Tails

Crayfish

If there is a species that has been put on a pedestal as the pinnacle of Kiwi kaimoana, it is the spiny red rock lobster – crayfish. Over the years it has earned millions in overseas exchange and has made many of the commercial fishers, lucky enough to hold quota, rich men. Its dollar value sees the species, along with paua, at the head of the poachers’ hit list. In some regions it is estimated the ‘black market’ take is almost as high as the legitimate commercial harvest, both far surpassing the recreational catch. Despite the pressure on the fishery, crayfish still remains available to Joe Public provided they are prepared to put in the effort diving or potting for them. To many people a highlight of their holiday programme is to catch a few ‘bugs’ for the table.
The beauty of crayfish is that it can be prepared in so many different ways; its rich flesh requires little enhancement.
Like all seafood, crayfish benefit from taking a little care from the time they are caught to when they are served up. Once caught, the crayfish should be placed in a cool, damp spot. They will live for several days out of the water if kept cold and wet.