Crayfish Tails with Garlic Butter
4 Small Crayfish Tails
1Tblsp Italian Parsley
2 Cloves Garlic
Salt and Pepper
1 loaf of Sourdough
1. Chop the parsley and garlic, mix with softened butter and season with salt and pepper.
2. Roll into a tube like sausage using glad wrap and put in fridge to harden.
3. Blanch Crayfish tail in boiling salted water for 4-5 minutes, cut down centre and apply a couple of garlic butter disks to the exposed flesh and grill for a further 5 minutes until cooked.
4. Serve with sourdough and fresh salad.
Recipe supplied by Adrian Hill. Photography by Tim Cuff.
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