Ingredients for 6 servings: 3 crayfish tails, 300 g soft butter, 3 lemons, 6 mini brioches, spring onions, chives, salt and pepper
First, blanch the crayfish tails in boiling water for about 30 seconds, remove and cut in half. After that, heat the butter and mix with the zest of the lemons, season with salt and pepper and brush the flesh side with it. Cook on the grill or in a pan for 4-5 minutes, turning once to lightly brown the meat side. Slice the mini brioche, butter them and also lightly toast. To serve, arrange the finished crayfish on top and garnish with spring onions and chives.
Our Wine recommendation:
An elegant sparkling wine goes best with a light and delicious starter like the grilled crayfish. The Simonsig Cuvée Royale Blanc de Blancs 2017 is wonderfully long-lasting and finely bubbly on the palate, and the citrus notes and nuances of freshly baked bread harmonise perfectly with the flavours of the starter. Or go for the Simonsig Kaapse Vonkel Brut 2019, as the refined and multi-faceted sparkling wine is always a good choice with seafood.