Crayfish Tails in Brine 720g – Outstanding Quality
Crayfish Tails in Brine 720g – Order Online or Call 07932 686498 to place an Order
What is the best way to cook Crayfish
Place your fresh crayfish in a pot of cold salted water.
Turn the heat on and slowly bring it up to a gentle boil, and cook until 75 degrees celsius when probed with a thermometer in the thickest part of the fish.
Remove from the water and plunge into an ice slurry or ice cold water to stop the cooking process.
How do you Cook Crayfish on the BBQ
Place the crayfish halves on the cooking grill, flesh side down, and grill over direct medium-high heat, with the lid closed, until seared, about 3 minutes.
At the same time, add the lemon halves to the barbecue, cut side down, and grill until caramelised, about 3 minutes.
Crayfish and Wild Mushroom Linguine
Sit back and enjoy a bowlful of this delicious creamy pasta, packed with wild mushrooms and sweet crayfish.
Ready in just 15 minutes, this pasta recipe is perfect for an easy midweek meal.
Ingredients
- 150g linguine
- 1 tsp olive oil
- 1 large garlic clove, sliced
- 2 x 100g packs wild mushrooms, torn into large pieces
- 50ml dry white wine or fish stock
- 50ml double cream
- 120g pack cooked crayfish tails
- 1 lemon, half juiced, half cut into wedges to serve
- 15g chives
Method
- In a large pan of boiling water, cook the pasta according to pack instructions.
- Meanwhile, heat the oil in a large frying pan, then add the garlic and cook for 1 min.
- Add the mushrooms to the pan and stir-fry for 2 mins.
- Pour in the white wine or fish stock and leave to bubble for 1 min.
- Pour in the cream and cook for 2 mins. Add the crayfish and lemon juice then season.
- Snip over most of the chives, reserving a few to garnish.
- Drain the pasta and add to the sauce in the frying pan; continue to stir over a low heat for a minute to combine the flavours.
- Serve garnished with the rest of the chives and lemon wedges.
A whole tub of cooked and peeled Crayfish tails in brine with sweetener.
These juicy, plump and succulent crayfish are wild, creel-caught in China.
They’re an incredibly versatile ingredient, ideal in seafood recipes, salads and sandwiches.
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