Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard

Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard


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Serves 4

20 shelled crayfish (claw and tail meat)
1 orange sliced in supremes
1 lemon sliced in supremes
1 grapefruit sliced in supremes
1 soup-spoon of Fallot tarragon mustard mayonnaise
2 asparagus
4 mini cucumbers
4 mini red onions
salt, pepper, virgin olive oil, borage flowers.


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Chop the citrus supremes into small segments.
Mix the crayfish meat with the mayonnaise.
Thinly slice the asparagus and mix with the other half of the citrus segments.
Set 5 crayfish tails on the meat, slice the asparagus heads with a Japanese mandolin slicer and place a consistent amount on top.

Place the virgin citrus on the side and decorate with the mini cucumbers, mini red onions and borage flowers.
Serve.


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