Grilled Crayfish, Potato Skins and Aioli

, from Issue #63. December, 2015
Photography by Manja Wachsmuth.
    Grilled Crayfish, Potato Skins and Aioli

    This is my posh take on fish and chips and is perfect for entertaining over the Christmas break. Large prawns would also be delicious.

    Serves: 4

    INGREDIENTS

    2 cooked crayfish, halved
    Herb butter
    150 grams butter, at room temperature
    1 tablespoon dried tarragon
    1 teaspoon Dijon mustard
    1 tablespoon lemon juice
    ½ teaspoon smoked paprika
    ½ teaspoon chipotle or regular Tabasco 
    1 teaspoon Worcestershire sauce
    sea salt and ground pepper
    Parmesan for grating
    To serve
    potato skins and garlic aioli (see recipe below)

    Potato Skins and Garlic Aioli
    4-6 large Agria potatoes, scrubbed
    olive oil or melted butter
    sea salt and ground pepper
    Garlic aioli
    ⅓ cup purchased mayonnaise
    ⅓ cup sour cream
    2 cloves garlic, crushed

     

    METHOD

    Herb butter: Combine all the ingredients, except the Parmesan, in a bowl and season with salt and pepper. Set aside. 

    Heat the grill to its highest setting. 

    Place the crayfish on a baking tray, cut side up and making sure they lie flat. Spread with the butter then top with a good grating of Parmesan. 

    Grill until the butter is bubbling and starting to brown. 

    To serve: Transfer the crayfish to plates and serve with the hot potato skins and aioli for dipping and a salad if desired.

    Potato Skins and Garlic Aioli

    Preheat the oven to 200°C fan bake. 

    Place the potatoes on a baking tray and roast until tender when pierced with a skewer. Cool. Cut in half then scrape out some of the cooked potato, leaving about half still on the skin. Break into long rough pieces and place on a baking tray. Brush with oil or butter and season generously. Bake until golden and crisp.   

    Aioli: Whisk the ingredients together and season.

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