4 December 2011

CRAYFISH BURGER

Crayfish Burger

To make the mayonnaise: * 1 whole organic egg * Zest and juice of ½ lemon * 1 tsp Dijon mustard * 1 cup lighter style olive oil For the rolls; * 4 soft white bread rolls * 4 tbsps lemon mayonnaise * 250g crayfish tail, cooked and shelled * ¼ iceberg lettuce, sliced * 2 tbsps chopped parsley * Salt, pepper and lemon juice to taste

To make the mayonnaise, place the egg, lemon juice and mustard in a food processor. Blend well together and then drizzle the oil in with the motor running. Once the oil in all incorporated the mayonnaise should be thick and unctuous. Season to taste and keep refrigerated. Keeps 2-3 days, well covered. Spread some mayonnaise over the split bread rolls. Slice the crayfish tail and divide it into four portions. Toss the parsley through the lettuce, place a portion in each roll, and top with the crayfish slices and a sprinkling of salt, pepper and a squeeze of lemon juice. Serve at once. Wine match: pinot gris