Salad of Crawfish with Fingerling Potatoes and Tarragon Mayonnaise

Yield:  4 servings

Preparation time is 45 minutes

Ingredients

• 16 crayfish
• 16 fingerling potatoes
• 1 cup of tarragon mayonnaise (250 millilitres)
• 2 sprigs of fresh tarragon
• 2 tablespoons unsalted butter (30 millilitres)
• ¼ cup of Pelee Island Chardonnay wine (60 millilitres)
• ¼ cup coriander cress (60 grams)
• ¼ cup baby watercress (60 grams)
• ¼ cup arugula (60 grams)
• ¼ cup of baby oak leaf (60 grams)
• 2 tablespoons canola dressing (30 millilitres)

Directions

1. Cook the fingerling potatoes in salted water for 20 minutes. Refresh in cold water and peel. Reserve for later use.
2. To cook the crayfish, plunge them in a court bouillon for 5 minutes. Let them cool before cleaning them. Clean them as you would a lobster.
3. In a sauté pan, melt the butter, sauté the shallots and the crayfish for 1 minute on each sides. Add the fingerling and continue cooking for another minute with another tablespoon of butter. Deglaze the pan with white wine and reduce to dry. Season.
4. Slice the warm fingerlings (coated with the mayonnaise and seasoned) in round disks of about 1/3 inch thick. Arrange on a plate in a circle. Put 4 crayfish on top of the potatoes and top with the seasoned (dressing) mixed cress. Drizzle coriander oil around the salad.