South African Crayfish
Ingredients
- For the sauce
- 200 grams Butternut squash (pulp)
- ½ small onion
- ½ tsp Coriander
- 1 pinch Chili powder
- 300 milliliters fish stock
- 1 Tbsp olive oil
- salt
- peppers
- 1 pinch cinnamon
- 75 grams Chestnuts (cooked, peeled)
- Sour cream (to taste)
- dry South African white wine (to taste)
- 100 grams Biltong (thinly sliced)
- For Garsud
- 300 milliliters dry South African white wine
- 500 milliliters Vegetable broth
- 3 slices ginger
- 1 cloves
- 1 Star anise
- 1 tsp peppercorns
Preparation steps
Preheat oven to 200°C (approximately 400°F.)
For the sauce: Dice butternut squash. Peel onion and finely chop. Finely grind coriander seed and chili powder in a mortar and mix with squash. Place in baking dish with a little olive oil and bake in oven about 15 minutes until soft. Heat some oil in a saucepan, add chestnuts, squash and onion and sauté. Infuse mixture with broth for 10 minutes until soft, then puree (or pass through strainer or sieve) with sour cream and wine to taste. Mix in biltong and keep warm.
Bind the living crayfish (or have fishmonger bind.) Combine all ingredients for Garsud in a saucepan and add 1/4 - 1/2 l (1-2 cups) water. Cook crayfish one at a time in boiling stock until bright red, then remove from stock and briefly dunk in cold water to prevent further cooking.
Serve with sauce on plates and sprinkle with chopped cilantro.
