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Crayfish Tail Puff Pastry Fingers with Red Pepper Mousse Recipe
Crayfish Tail Puff Pastry Fingers with Red Pepper Mousse
Davy Tissot, Villa Florentine, France
Davy Tissot, Villa Florentine, France
Flavors of Lyon
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Average
For 4 servings

- 1 poivrade artichoke
- 2 spears of green asparagus
- 1 small zucchini
- olive oil
- salt, pepper, garlic, thyme, basil

Tomato compote
- 2 shallots, chopped
- 100 g (3 1/2 oz.) white mushrooms, thinly sliced
- 3 fresh tomatoes
- 500 g (2 cups) lobster jus, reduced to a glaze
- olive oil
- garlic, thyme

Red pepper mousse
- 4 wedges of confit tomato
- 4 thin slices of Jabugo ham
- 4 cloves of confit garlic
- 2 plain anchovy fillets
  1. Separate the heads from the tails of the crayfish; peel the tails and set aside.
  2. Turn the poivrade artichoke and quarter it; peel the asparagus, cut the tips in 6 cm (2 1/2") lengths and halve them lengthwise.
  3. Slice the zucchini.
  4. In a Dutch oven, sweat the artichoke quarters in olive oil; add the asparagus and zucchini; season; set aside.

Tomato compote

  1. Sweat the shallots with some garlic and thyme; add the mushrooms and color everything.
  2. Add the quartered tomatoes; cook for about 20 minutes.
  3. Purée everything in a blender and incorporate the lobster jus.

Red pepper mousse

  1. Meanwhile, roast the red peppers in a 180° C (350° F) oven with a little garlic and thyme for about 30 minutes.
  2. Peel and purée them and incorporate the olive oil using a blender.
  3. Heat the mixture and emulsify with the whipped cream using an immersion blender or whisk; correct the seasoning.


  1. On a plate, place a rectangle of baked puff pastry; cover with the tomato compote, followed by: crayfish tail, confit tomato wedge, Jabugo ham, asparagus, confit garlic clove, arthichoke, zucchini slice, 1/2 anchovy fillet. Pour the red pepper mousse on the side.
  2. Garnish with a basil leaf and a crayfish head.
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