Local crayfish caught only an hour up the coast from Sydney has a beautiful blue–green shell and firm sweet flesh. We buy these crayfish live and keep them in our tank at the restaurant. They are humanely dispatched, by firstly plunging them into a bucket of iced water for an hour, then spiking and briefly blanching them. The flesh is in pristine sashimi condition when sliced and paired with citrus, elderflowers, crème fraîche and very young green almonds that are still in their soft jelly stage. This is a highly seasonal dish of mid-spring when the almonds and elderflowers first appear. There is something special about a dish that can only exist for a few weeks of the year.
Spread the crayfish meat out in a single layer on a tray lined with silicone paper. Mix the white soy sauce and grapeseed oil together well. Brush the mixture over the top of each slice.
Put the bergamot jam into a piping bag.
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