Serving: 4 people
Ingredients:
- 10 shelled crayfish (claw and tail meat)
- 1 orange cut in little pieces
- 1 lemon cut in little pieces
- 1 grapefruit cut in little pieces
- 1 tbsp Fallot Dijon Tarragon Mustard
- 2 asparagus
- 4 mini cucumbers
- 4 mini red onions
- Salt, pepper
- Extra virgin olive oil
- Borage flowers
STEP 1
Mix the crayfish meat with the Fallot Dijon Tarragon Mustard and half of the citrus
STEP 2
Thinly slice 1 asparagus and mix with the other half of the citrus and Extra virgin olive oil
STEP 3
Set 5 crayfish tails on the meat, slice 1 asparagus heads with a Japanese mandolin slicer and place a consistent amount on top.
STEP 4
Place the citrus on the side and decorate with the mini cucumbers, mini red onions and borage flowers.
Recipe Courtesy of Edmond Fallot