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Crayfish

Crayfish made with celery, yuzu juice, and cream.

Vegetable Shellfish Citrus

Crayfish

Jorn Pluis, Restaurant Sfeer

Jorn Pluis

Restaurant Sfeer

Ingredients

For 10 servings

Crayfish

2 celery stalks

2 apples

900 g crayfish

200 g mayonnaise

80 g crème fraîche

10 g yuzu juice

10 g sushi vinegar

20 g ketchup

Leek oil

1 leek (green leaves)

75 ml soybean oil

Sauce

300 ml Debic Culinaire Original

Garnish

Pickled purple cauliflower

Pickled fennel

Pickled yellow beetroot

Pickled radish

Salted pea

Sushi vinegar

Purple violet

Debic products used

Culinaire Original 20% 1L

Preparation

Crayfish

Finely dice the celery and apple (brunoise).

Mix all ingredients together and season with salt and pepper.

Leek oil

Blanch the green leek.

Mix leaves with the soybean oil in a blender, then purée until smooth.

Pass through a sieve.

Store in a squeezy bottle in the fridge.

Sauce

Mix the leek oil with the Culinaire Original and use as a garnish on the plate.

Season with pepper and salt.

Assembly

Portion the crayfish in a plating ring in the middle of the plate.

Dress the sauce alongside the crayfish.

Marinate the califlower, fennel, beetroot, radish and pea in sushi vinegar.

Finishing touch

Finish with the garnishes.

Recipe tags Vegetable Shellfish Citrus

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