Monica Galetti’s crayfish and avocado on sourdough
- April 2022
- Serves 4
- Hands-on time 20 min
Monica Galetti’s irresistible brunch recipe is a sophisticated combination of sweet crayfish, silky homemade mayo and avocado on crunchy sourdough toast.
Monica Galetti was the first-ever female senior sous chef at Michel Roux Jr’s restaurant Le Gavroche. She later rose to fame as a judge on MasterChef: The Professionals. Monica is a judge on the Platinum Pudding competition for The Queen’s Jubilee, and with her husband David runs the acclaimed Mere restaurant in London.
- Dairy-free recipes
- 43.8g (5.9g saturated)
- 25.8g (2.2g sugars)
- 2 ripe avocados
- 10 cherry tomatoes, quartered
- 200g cooked crayfish tails (see Easy Swaps)
- 2 spring onions, finely sliced
- 5-6 drops Tabasco sauce, or to taste
- ½ tsp Worcestershire sauce
- 4 sourdough bread slices
- Extra-virgin olive oil for drizzling
For the mayonnaise
- 2 medium free-range egg yolks
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- 200ml rapeseed oil
- Lemon juice to taste
- For the mayonnaise, whisk the egg yolks, dijon mustard and vinegar in a medium bowl for 2 minutes. Add the rapeseed oil while whisking continuously, very gradually at first, until fully emulsified (see Know How). Season the mayonnaise with lemon juice, salt and black pepper. Adjust the consistency with a bit of water if it’s too thick. The mayo can now be stored in a sterilised, airtight jar in the fridge for up to a week.
- Cut the avocados in half andremove the stones. Scrape the flesh out into a bowl, then mash with a fork. Mix the cherry tomatoes into the avocado. Fold in the crayfish tails and spring onions, then fold in about half the mayonnaise. Season with the Tabasco, then add the Worcestershire sauce and season with some salt and black pepper. Keep chilled until needed (see Make Ahead).
- Heat a griddle pan over a medium-high heat. Drizzle the sourdough with extra virgin olive oil, then char in the hot griddle pan on both sides. Spoon a generous amount of the crayfish and avocado mixture onto the sourdough slices. Drizzle with olive oil and finish with a few twists of black pepper before serving.
Easy swaps: Use sustainably sourced prawns or chopped lobster tail instead of crayfish if you prefer.
The recipe makes about 240ml mayonnaise, so you’ll have homemade mayo left over.
Prepare to the end of step 2 several hours ahead. Remove from the fridge 30 minutes before serving so the topping isn’t fridge-cold. The mayonnaise (step 1) can be made up to 1 week ahead.
If the mayonnaise splits (separates) when adding the oil, crack a fresh yolk into a clean bowl, then gradually whisk in the separated mixture before adding any remaining oil.
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