Crayfish Mornay

SpotX Wild Foods Recipe from Bob Scully
Prep:22 minutes Cook:10 minutes Difficulty:1

Ingrediants:

1 fresh crayfish
2 tablespoons butter
2 tablespoons standard plain flour
1 cup milk
½ teaspoon wholegrain mustard
Salt and pepper
Grated cheese

Directions:

Bring 4 centimetres of saltwater to the boil in a large pot.
Add fresh crayfish and steam for 10-12 minutes.
Remove and dunk crayfish immediately in cold water to set flesh.
Cut tail in half, remove meat and break into small pieces.
Lay meat in an ovenproof baking dish.
Sauce:
Melt butter in a small saucepan.
Stir in flour and cook until frothy.
Gradually add milk while stirring.
Continue to stir over heat until sauce boils and thickens.
Add mustard, salt and pepper to taste and cook for a further 2 minutes.
Pour sauce over crayfish pieces and heat for 5-10 minutes in a hot oven.
Sprinkle grated cheese over the top and brown under a grill.
Serve on a bed of rice with a crisp, cold chardonnay.

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.