Graham Kerr

43 Crayfish Melbourne

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    First-Course Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 First-Course portions U.S.A. Imperial Metric
White Sauce 1¼ cups 10 fl. oz. 285 milliliters
Dry white wine ½ cup 2 oz. 60 grams
Cooked crayfish or lobster meat ¼ cup 1 oz. 30 grams
Mushrooms, finely chopped ½ cup 1 oz. 30 grams
Lemon juice 1 tsp. 1 tsp. 5 milliliters
Parsley 1 tbsp. 1 tbsp. 5 grams
Potato 1 baking size 8 oz. .25 kilo
Butter 2 tbsp. 1 oz. 30 grams
Milk 3 tbsp. 1½ fl. oz. 45 milliliters
White peppercorns, salt To season To season To season
Cheddar cheese ¼ cup 1 oz. 30 grams
Chopped parsley and cayenne pepper To garnish To garnish To garnish

Method

Method of Preparation

Prepare sauce with 50 per cent fish stock and 50 per cent milk. Measure wine—slice crayfish meat thinly —chop mushrooms finely—chop parsley—cook potato, add butter and milk, mash and beat well. Grate cheese finely—preheat broiler very hot—prepare 4 scallop shells.

Method of Cookery

  1. Add wine to sauce. Place one spoonful of the sauce in each shell. Cover with crayfish slices.
  2. Mix mushrooms, lemon juice, parsley, salt, and pepper, sprinkle over crayfish. Top with sauce.
  3. Pipe potato in a border round shells. Dust top of sauce with cheese, place under hot broiler to brown the surface. Garnish with chopped parsley and a little cayenne pepper.

Serving

This is a perfect first course. A glass of chilled sherry blends well. and broil or shallow fry the flesh. Another simple way to deal with a live crayfish is to place it into a deep freeze. It keeps very well and the method appeals to my nature.

© 1966 Graham Kerr. All rights reserved.