About this recipe:A gorgeous sandwich featuring crayfish, avocado, watercress and a homemade lemon mayonnaise. Langoustine, prawns, lobster or crab meat work just as well in this posh sarnie.
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1 clove garlic, crushed
200g crayfish tails
1 teaspoon chopped fresh parsley
4 slices fresh granary bread
1 avocado, stone removed and mashed
4 to 6 sprigs of watercress
2 egg yolks
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
150ml grapeseed or sunflower oil
150ml olive oil
lemon juice to taste
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Method Prep:20min › Cook:10min › Ready in:30min
To make the lemon mayo:
Whisk egg yolks, salt and mustard together in a heavy bowl. Start adding the grapeseed oil drop by drop while you continue to whisk. As the mixture thickens add the oil in a steady stream. Continue to whisk in the olive oil and add lemon juice to taste. If the mayonnaise thickens too much, thin it with a little hot water. Adjust lemon juice and seasoning. Keep refrigerated and use within a few days.
For crayfish sandwich filling:
Melt butter in frying pan and sauté garlic. Add crayfish and cook until the meat whitens then add the chopped parsley and remove pan from heat.
Make up two large sandwiches with the sliced bread, generous dollops of lemon mayonnaise, a couple of sprigs of watercress, mashed avocado and the still warm crayfish mixture.
Instead of making the lemon mayonnaise from scratch, add a squeeze of lemon juice and a pinch of freshly grated lemon zest to shop-bought mayonnaise.