Potted Crayfish with Applewood Smoked Butter
As part of my Easter extravaganza I decided to go fishy for the first course. I love potted shrimp but had never made it, so channeling my inner food geek I thought if try something a little bit different. Potted anything is pretty simple, it’s basically just flavoured butter and whatever you’re looking to pot. So to start I clarified the butter added sherry vinegar and seasoning then added applewood smoked with my smoking gun . Fats take on the smoke really well so it only took a coupe of hits.
Then it was simply a case of packing the crayfish into pots and covering with the melted butter and allowing to cool.
Being a geek I also made a chorizo flavoured butter to top the pots with. When the pots were set I served with hot sourdough and a squeeze of lemon and pepper.
Foodies 100
Rowanwood Kitchen 