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Tomato and Crayfish Roll Recipe
Tomato and Crayfish Roll
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 20 minutes + chilling time
Cooking time: 30 minutes
Difficulty: Requires a certain dexterity
Ingredients for 4 servings
- 6 nice ripe Tomatoes
- 8 garlic cloves
- 200 ml (3/4 cup) cold pressed olive oil
- 100 ml (6 tbsp.) dry white wine
- 3 shallots
- 10 tarragon leaves
- A pinch of paprika
- Cracked pepper
- Guérande sea salt
- 1/2 red pepper
- 2 sheets or 1 package gelatin


  1. Immerse the tomatoes in boiling water for a few seconds; refresh in ice water; peel and seed them by making a hole in both ends. Make a cut down one side and unroll the tomatoes without tearing the flesh. Spread on a towel and let drain. 
  2. Cook the fresh garlic cloves in salted water for 5 minutes. Set aside. 
  3. Wash the crayfish and drain. Pour 30 ml (2 tbsp.) olive oil into a non-stick pan, heat until very hot, add the crayfish and sauté for 3 minutes. Add the white wine, shallots, tomato hearts, paprika and salt; cover and cook for 3 minutes. Drain the crayfish, shell and set aside. 
  4. Recuperate the cooking liquid and strain it. Add the tarragon leaves, remaining olive oil and pepper juice (made with a juicer). Emulsify everything. Set aside one-third, heat it and dissolve the gelatin leaves that have been soaked in water.  

Finishing and presentation

  1. Lay the tomatoes out in a 10 x 20 (4 x 8") rectangle on a sheet of plastic wrap.
  2. Top with the crayfish, half the garlic and the gelatin mixture. 
  3. Roll up tighly like a jelly roll. Place in the fridge to set. 
  4. Ladle some of the emulsified oil on a plate; top with 2 slices of the roll and garnish with a garlic sprout or clove, 1/2 tsp. coarse Guerande salt, cracked pepper and the crayfish shells, if desired. 
A wine from the Jura I suggest a white Jura wine, L'Etoile Chardonnay
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