13 oz (400 g) crayfish meat
2 cloves of garlic
1 tbsp coarse salt
1/2 pint (200 ml) of extra virgin olive oil
2 egg yolks
lemon segments for decoration
2 cloves of garlic
1 tbsp coarse salt
1/2 pint (200 ml) of extra virgin olive oil
2 egg yolks
lemon segments for decoration
method
1. To make the aioli, crush the garlic and , beat it together with the egg yolks and salt. Add the olive oil drop by drop until I the mixture becomes creamy.
2. Arrange the crayfish meat on plates and add the Aioli. Quarter the lemon and cut the pieces into two.
3. Garnish with the lemon segments and some herbs. A fresh French stick goes nicely with this dish.
2. Arrange the crayfish meat on plates and add the Aioli. Quarter the lemon and cut the pieces into two.
3. Garnish with the lemon segments and some herbs. A fresh French stick goes nicely with this dish.
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