Crayfish, Butternut & Sour Fig

Since she pioneered tasting menus in this country in 2004, renowned chef Margot Janse has continued to challenge the tastebuds of diners at The Tasting Room at Le Quartier Français in Franschhoek. Try her Crayfish, Butternut & Sour Fig recipe…

SACL-TheTasteingRoom-CC016-CrayfishServes 4

  • 4 medium-size crayfish tails
  • 2 twigs of horsemint
  • 30g butter
  • lemon juice
  • nasturtium leaves for garnish
  • Butternut Purée
  • 200g butternut (chopped)
  • 20g butter
  • ¼ cup water

Butternut Sheets

  • 100g thinly sliced butternut, cut into ribbons

Sour-fig Dressing

  • 50ml sour fig seed gel
  • 50ml canola oil
  • 1tbs water

Sour-fig Shallots

  • 4 shallots
  • 2 tbs sour-fig seed gel

Method

  1. Blanch the crayfish tails in boiling water for 3 minutes, refresh in iced water. Take the crayfish tails out of the shell. Sauté the tails in butter with the mint, season with salt and lemon juice. Slice into 4.
  2. To make the butternut purée, sweat the butternut in butter until soft, add water and salt. Cook for another 3 minutes, blend and strain through a fine sieve. Blanch the butternut ribbons in salted boiling water for 30 seconds. Refresh in iced water and dry on kitchen towel. For the sour fig dressing, whisk together the fig seed gel, canola oil with water and a pinch of salt.
  3. To make the sour-fig shallots, cut the shallots in half and place in a small saucepan with the sour-fig gel and water. Simmer over very low heat until most of the liquid has reduced, and the shallots are soft and coated in the sour fig.
  4. To serve, spread some butternut purée on the plate, place slices of crayfish on the purée, scatter with the butternut ribbons. Add 2 half sour-fig glazed shallots and dress with the sour fig dressing.

Wine suggestion: Stony Brook the ‘J’ 2015

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