Monica Galetti’s crayfish and avocado on sourdough
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Easy - April 2022
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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.
- Calories
- 565kcals
- Fat
- 43.8g (5.9g saturated)
- Protein
- 15g
- Carbohydrates
- 25.8g (2.2g sugars)
- Fibre
- 4.5g
- Salt
- 1.1g
delicious. tips
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.