4 people
For the crayfish
8 crayfish (at least 100 g each)
100 ml olive oil
20 g mushroom powder
salt
ginger
liquorice powder
For the corn sauce
50 ml olive oil
1 onion
the crayfish heads
1 vanilla pod
100 g fresh corn
salt
pepper
For the black mushroom sauce
1 onion
100 g corn mushroom powder (huitlacoche)
10 g Marcona almonds
50 ml olive oil
salt
ground ginger
For the crispy mushroom
350 g corn water
100 g corn oil
40 g cornflour (corn starch)
10 g corn mushroom powder (huitlacoche)
For the vinaigrette
100 ml olive oil
5 g beer yeast
10 g brie cheese rind
10 g rice vinegar
5 g sugar
1 g lavender
salt
pepper
For the fried seaweed
200 g sea lettuce (Ulva rigida)
1 clove garlic, chopped
2 tablespoons olive oil
In addition
50 g fresh ground corn (add a little water if necessary)
virgin olive oil
For the crayfish
Split the crayfish in half and place the body to one side and the pinchers and head to the other. Keep the heads for the sauce and save the pinchers for other uses.
Place a skewer lengthwise through each crayfish so that the tails do not bend during cooking. Blanch lightly in boiling water and then cool rapidly in iced water. Peel them. Season with salt and pepper and lightly season with ginger and liquorice powder. At the last moment, cook over a high heat and add the mushroom and oil mixture. Set aside.
For the corn sauce
Clean the onion, cut and fry it in a pan with half the oil. Then add the crayfish heads and sauté together. Add the corn and the vanilla pod cut in half. Cover with water and cook for 1 hour. Remove the vanilla and blend. Strain through a chinois and season.
For the black mushroom sauce
Clean the onion, cut and fry it in a pan with half the oil. Add the remaining ingredients. Lightly cook then grind to a paste. Season and add a pinch of ginger.
For the crispy mushroom
Cold mix all the ingredients, except the corn mushroom, and place over the surface of a slightly warm non-stick pan. Allow to evaporate completely so that it becomes a kind of a crispy lichen. Remove and sprinkle with powdered corn mushroom. Store in a dry place until used.
For the vinaigrette
Slightly chop the cheese rind and cold mix it with the rest of the ingredients. Add salt and pepper.
For the fried seaweed
De-salt the seaweed in cold water for approximately 2 hours. Drain well and sauté with the chopped garlic.
Add the fresh corn purée to 50 g of the corn sauce. Bring to the boil and add a tablespoon of virgin olive oil.
Spread the corn sauce across both sides of the dish. Heat the dish on the salamander so that the sauce dries quickly. Arrange the crayfish, seasoned with the vinaigrette, in the centre of the dish and place the crunchy ‘lichen’ over the crayfish.