Monday 18 December 2017

Tremaine's West Coast Crayfish With Curried Citrus Butter

Tremaine's west coast crayfrish with curried citrus butter
Tremaine's west coast crayfrish with curried citrus butter

Rozanne Stevens

Tremaine's West Coast Crayfish with Curried Citrus Butter

Serves four as a side dish.


4 crayfish or lobster

Salt and freshly ground black pepper

Sunflower oil

4 lemons, cut into wedges For the curried citrus butter 2 tsps curry powder

1 tsp English mustard powder

Juice of ½ lemon

225g butter, softened

2 cloves garlic, crushed

Coarse sea salt and freshly ground black pepper For the salad 10 radishes, sliced

3 spring onions, chopped

2 heads of baby Cos lettuce, leaves separated and washed

2 avocados, sliced

1 papaya, sliced

2 tbsps chopped fresh coriander or micro salad leaves, to garnish For the salad dressing 50ml/¼ cup extra-virgin olive oil

50ml/¼ cup sunflower oil

2 tbsps dry white wine

2 tbsps lemon juice

1 tsp lemon zest

1 tsp Dijon mustard

½ tsp caster sugar

Salt and freshly ground black pepper


To make the butter, dissolve the curry powder and mustard powder in the lemon juice. Add the spice mixture to the softened butter along with the crushed garlic and a good pinch of salt and pepper. Scoop the butter on to a sheet of parchment paper. Shape into a log and wrap up in the paper like a Christmas cracker, tying the ends with string. Place in the fridge or even the freezer to slice off discs whenever needed.

Toss all the salad ingredients together, except the coriander or micro salad.

Put all the salad dressing ingredients in a jam jar with a lid and give it a good shake. Dress the salad just before serving.

To cook the crayfish, place each crayfish on a board, belly down, tail outstretched. Rest a large, very sharp knife down the length of the back from the small horn between the eyes. Press down or hit the knife with a mallet to split the shell neatly, then cut through the tail. Scrape out and discard the entrails. Rinse the crayfish and pat them dry.

Season the crayfish with salt and pepper and brush with some melted curried citrus butter. Place the crayfish flesh-side down on a medium-hot grill just long enough to lightly brown the meat. Lightly oil the lemon wedges and grill until they're just charred.

Turn the fish, baste liberally with melted curried citrus butter and cook for a further 15-20 minutes, until the flesh is opaque and pulls away easily from the shell.

Serve the crayfish with curried citrus butter, charred lemon wedges and dressed salad garnished with coriander or micro salad leaves.

Tip: English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required.

Irish Independent

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