Crayfish Medallions with Mango and Leek Fondue and Oyster Sabayon
With advance preparation, this can be a quick and elegant meal. Caribbean crayfish, which are large like spiny lobsters, not small like mainland crayfish, are used; depending upon the size of the crayfish or lobster tails you find, you may want to increase the number of tails to allow 4 - 6 ounces of meat per serving.
Ingredients
- Mango and Leek Fondue
- Leeks - 2, cleaned and chopped into 1/2-inch pieces
- Yellow Onion - 1/4, finely diced
- Garlic Clove - 1, minced
- Olive Oil - 2 tablespoons
- White Wine - 1/2 cup
- Heavy (whipping) cream - 2 cups (1 pint)
- Mango - 1, pitted and diced
- Oyster Sabayon
- Egg Yolks - 2
- Egg - 1
- White Wine - 1/4 cup
- White Wine Vinegar - 1/8 cup
- Oysters - 6, chopped
- Tomato - 1, peeled, seeded, and diced
- Lemon Juice - 1/2 lemon
- Salt and freshly ground black pepper to taste
- Chives - 10 - 12, chopped
- Sauteed Crayfish Medallions
- Crayfish (rock lobster) tails - 2 - 4, shell removed
- Salt and freshly ground black pepper to taste
- Olive Oil - 2 tablespoons
Instructions
To make the fondue: Cook the leeks, onions, and garlic in olive oil in a small skillet over medium heat until translucent, 1 - 2 minutes. Stir in the wine and cream, reduce the heat to medium-low, and cook until the cream is reduced by half, about 6 minutes. Stir in the mango and cook for 2 more minutes. Set aside off the heat.
To make the oyster sabayon: Whisk together the egg yolks, egg, wine, and wine vinegar in a bowl. Place the bowl in a larger bowl or pan of hot water and whisk until the mixture thickens. Remove from heat and stir in the oysters and tomatoes. Season with salt, pepper, and lemon juice. Sprinkle with chives.
To prepare the crayfish: Slice the crayfish tails into 1/2-inch medallions. Season with salt and pepper. Heat a saute pan or skillet over medium-high heat and add the olive oil. When the oil is hot, sear the medallions for 1 - 2 minutes per side, until browned. Remove from heat and keep warm.
To serve: Spoon fondue in the center of the plate. Arrange the medallions around the fondue. Spoon the sabayon sauce over the crayfish. Garnish with more chives and tomatoes.
