Jumping fish

Crayfish salad with artichoke and bacon

  • 4 persons
  • cooking time: 30
  • difficulty

Ingredients

  • 8 slices of breakfast bacon
  • 2 tsp pumpkin seeds
  • 2 tsp sunflower seeds
  • 200 g rivertails
  • 100 ml sunflower oil
  • 50 ml raspberry vinegar
  • juice of 1/2 lemon
  • zest of 1/4 orange
  • 100 g fresh beans, shelled
  • 100 g sugersnaps, dots and threads removed
  • 4 handfull of young leaf spinach
  • 8 canned artichoke hearts, drained , in coarse pieces
  • olive oil, extra virgin
  • sherry vinegar
  • salt and pepper

How to prepare

Crayfish are small, tasty crustaceans that you can obtain alive, or from which you can buy the already cooked and peeled meat. The meat has a mild, delicate flavour that goes well with a firm counterpart such as bacon. This crayfish salad is delicious as a starter or as an appetizer!

Preparation

  • 1 Fry the bacon in a frying pan without oil on medium heat. Remove the slices from the pan as soon as they are crispy. Drain on kitchen paper.
  • 2 Clean the frying pan and fry the pumpkin seeds and sunflower seeds in the dry pan for 1 minute. Let them cool on a piece of kitchen paper.
  • 3 For the dressing, mix the sunflower oil, raspberry vinegar, lemon juice and orange zest. Season to taste with salt and pepper. If you find this too sour, add a little more sugar.
  • 4 Blanch the broad beans and suggest 2 minutes in a pan of boiling water with some salt. Take them out of the pan with a slotted spoon and put them in water with ice cubes so that the colour remains nice and they do not cook further. Dip the broad beans for the second time (this is called 'double-shelling') by using a small sharp knife or your nail to make a slice in front of the bean's navel. With a little gentle pressure on the navel you can easily tear the broad bean out of its skin.

  • 5 Mix the young leaf spinach with the fried bacon and broad beans, sugersnaps and artichoke hearts. Divide the crayfish tails over the salad and sprinkle with the pumpkin and sunflower seeds. Sprinkle with the dressing. Season to taste with salt and pepper.