Crayfish, Potato and Green Bean Salad
Crayfish, Potato and Green Bean Salad
I’m lucky enough to have friends with crayfish pots and I regularly receive freshly caught crayfish around Christmas time. We eat it in mornay, with compound butters of all descriptions and like this, fresh and light in a salad that can do duty as a light lunch or dinner all by itself. It does make a fabulous addition to any big dinner buffet of course. You can easily sub in peeled prawns for the crayfish if you cannot source it, but do not cook the prawns for as long as this recipe states.
This recipe originally appeared in The Weekend Table the amazing book, of which I only have a very few copies left, so call this recipe a teaser. With beautiful images from the very clever Samira Damirova of Master Chef fame, you will be drooling way before you are in the kitchen cooking up a storm. Go get your copy!
We have so many great seafood recipes on here, make sure you check some of them out:
Seafood Larb with Bamboo Broth
Snapper with Prawns and Sauce Jacqueline
Creamy Soup with Chorizo and Scallops
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The Lazy Sourdough Bakery course now baking.
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Need
- 2-6 crayfish tails (in shells)
- 6 eggs
- 1 Litre water for steaming
- 10-12 baby potatoes, halved, skin on
- 200 Grams stringless green beans, topped and tailed
- 1/2 red onion thinly sliced
- 60 Grams white wine or as needed (one for the cook is also accepted)
- 1/2 Batch Chimichurri or more if needed Recipe
- pink salt flakes and black pepper to taste BUY
- fresh leafy herbs of choice to garnish
Do
- 1
Place the crayfish tails into the Varoma dish and the eggs into the simmering basket. Set both into position and fill Thermomix bowl with 1L water. Alternatively, if you have the TM6, cook the eggs as per the egg function to your liking, medium hard is preferred.
- 2
Steam crayfish and eggs 25 min/Varoma/speed 3. Remove from heat immediately and plunge eggs into cold water before peeling whilst still hot.
- 3
Allow the crayfish to cool slightly before cutting down the back of the shells and removing flesh in one piece. Dice into bite sized pieces. Place into a large mixing bowl and toss in the white wine whilst still warm.
- 4
Meanwhile, add the potatoes to the Varoma dish and top up the water to the one litre mark.
- 5
Steam potatoes until soft, 35 min/Varoma/speed 3. Place the green beans onto the Varoma tray and add to the Varoma. Steam a further 5 min/Varoma/speed 3. Plunge the green beans into iced water immediately to stop the cooking.
- 6
Test that the potatoes will crush easily with the back of a fork. Add cooking time if required.
- 7
Place hot potatoes into the bowl with the crayfish and white wine and toss gently.
- 8
Add remaining ingredients and toss together. Garnish with fresh herbs before plating up.
- 9
This salad is best served warm as the potatoes will soak up more and more Chimichurri the longer they sit. If you need to add more, do so.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
