Prep time: 20 minutes
Cook time: 15 minutes + cooling
RECIPE: MIGUEL MAESTRE
• 2 small crayfish
• 2 tbsp extra virgin olive oil
• 2 cobs corn, kernels removed
• 3 tomatoes, roughly chopped
• 4 spring onions, chopped
• 2 tbsp chopped cornichons
• 1-2 tbsp chipotle chili adobo sauce
• 6 soft white rolls
• 1/2 cup aioli or mayonnaise
• 1 chipotle chili in adobo, finely
• 1 lemon, rind finely grated, juiced
• 1 lime, rind finely grated, juiced
• salt and pepper
Bring a large saucepan of water to the boil. Add the crayfish (dead) and cook for 6-8 minutes until the shells change colour to bright red. Remove with a slotted spoon and place in iced water until cool enough to handle. Remove the head and gently ease the meat out of the tail. Slice into 2cm thick pieces (medallions) and set aside.
Heat the oil in a large frying pan over medium-high heat. Add the corn, tomatoes, spring onions and cornichons and cook for 2 minutes until the tomatoes start to soften. Add the adobo sauce, season to taste and cook for a further 2-3 minutes until the corn is soft. Remove from the heat and set aside to cool for 10 minutes.
To make the chipotle mayo, stir all the ingredients in a bowl and mix until well combined. Add the mayo to the cooled corn and tomato salsa and stir to combine. Taste for balance adding more lemon or lime juice or salt as necessary. Fold in the reserved crayfish medallions Slice the bread rolls down the centre and fill with the crayfish mixture. Serve with a squeeze of lemon and season with salt and pepper.