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Culinary Category: Rum Poached Crayfish with Cucumber Cheese Roulade
Home > Culinary Category: Rum Poached Crayfish with Cucumber Cheese Roulade


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Ingredients
Poaching Crayfish
4 crayfish tails
2 oz BACARDI® RAZZ™

3.5 oz olive oil
3.5 oz water
zest of one orange
juice of one orange
salt and pepper
cooking twine

Cheese and Cucumber Roulade
3.5 oz cream cheese
3/4 oz chopped red onions
3/4 oz chopped scallions
3/4 oz finely diced red bell pepper
3/4 oz diced apples (with skin)
3/4 oz chopped chives
1 tsp lemon juice
1/2 of a cucumber
salt and pepper

Tomato and Avocado Salsa
3/4 oz tomato concasse
3/4 oz finely diced scallions
3/4 oz chopped avocado
1/3 oz olive oil
1 bundle of chopped parsley
juice of one lemon
fresh basil
salt and pepper

Caramelized Red Pepper
1 chopped and deseeded red bell pepper
3 oz brown sugar
2-3/4 oz red wine vinegar
salt and pepper


French:
Rum Poached Crayfish with Cucumber Cheese Roulade

Editor's note: Though crayfish is not widely available stateside, a good fish market might carry it or be able to order it for you. Otherwise, try this recipe with lobster or crab meat.

Poaching Crayfish
1. Mix all the ingredients except the water in a bowl

2. Roll the crayfish into a ball with a piece of twine to keep the shape. Put the crayfish inside plastic wrap, add the mixture and tie a knot, making sure nonoe of the mixture escapes.

3. Bring water to a boil in a saute pan then reduce the heat.

4. Simmer the crayfish balls in the plastic wrap for 10 minutes.

5. Remove crayfish and allow to cool slightly in the plastic wrap, so that the flavors infuse. Keep warm until ready for serving.

Cheese and Cucumber Roulade
1. Bring the cream cheese to room temperature.

2. Thinly slice the cucumber lengthwise, to form ribbons.

3. Mix cream cheese and the chopped red onions, red peppers, apples and chives; season with salt and pepper.

4. Layout the cucumber ribbons on plastic wrap, making sure they are equal length and are lying horizontally.

5. Dollop the cream cheese mixture onto the cucumber ribbons and carefully roll the ribbons, creating a roulade. 6. Cover the side with the chopped scallions

Tomato and Avocado Salsa
Mix all the ingredients together except the parsley and season to taste with salt and pepper. Sprinkle the parsley on top of the salsa on each plate.

Caramelized Red Peppers
Add all ingredients to a pot and bring to a boil; reduce to a syrup consistency. Place caramelized peppers on top of the poached crayfish.

Balsamic Reduction
Reduce balsamic vinegar to a syrup consistency over low heat in a pan. Add droplets to each plate.

Editor's note: Measurements have been converted from the metric system and are approximate.




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