Karitane crayfish

with tomato chilli butter

I’m seeing a lot more people cooking at home now, with amazing social media stories as whole families get involved in putting a meal on the table.

Some local companies over this time have set up delivery services so you can get your fix of fresh seafood or meat to your door.

The excitement of someone coming up the driveway is a semiemotional experience at the moment and my whole family is glued to the window seeing what treats are arriving.

I used the local crew at Harbour Fish to deliver to our front door a box of fresh blue cod, some mussels and crayfish. 1 crayfish

1 packet flat leaf parsley 3 tomatoes

1 chili

250g butter, softened 4 cloves garlic

1 tsp mustard

1 nori sheet

1 lemon

Method

Heat oven to 180degC, set on fan grill or bake. Place fresh crayfish into freezer for about 10 minutes to slow them down (if fresh/alive). Remove and spike between eyes.

Then cut in half, remove vein from tail.

Place butter in mixer and whip until the it becomes white.

Finely cut chili, and garlic.

Add the zest and juice of the lemon to butter mix.

Remove tomato seeds and dice remaining flesh.

Finely cut flat leaf parsley.

Add above ingredients and fold into butter mix with mustard and freshly cracked pepper.

Spoon over crayfish from head to tail.

Place in oven for about 10 to 15 minutes, until crayfish meat is firm to touch.

Finely slice nori sheet.

Remove crayfish from oven and plate, garnish with nori and season with cracked pepper.