Blue Krill Warmer
50g / Large knob of butter
1 large shallot – finely diced
2 gloves of Garlic – crushed to pulp
200g Carnaroli Rice
100ml Dry White Wine
700ml Chicken Stock
70g frozen peas / petit pois
160g Crayfish tails
Fresh Chives to dress
Saute the diced shallot and garlic in the butter for about 5 mins, then add the rice letting it absorb the butter and flavour for about a minute.
Add the Wine and bubble/boil until absorbed.
Add 1 ladle of stock at a time simmering and stirring until absorbed, repeat until approx 2 ladles of stock left.
Add the frozen peas with 1 ladle of stock and stir in until stock absorbed.
Add the Crayfish tails and remaining stock, stirring until stock absorbed.
Take off heat and leave to rest for about 5 minutes maximum then divide between 2 and dress with the chives, seasoning to taste.
Whole process normally takes around 25-30mins….
Thanks to Tak’ur of the Draluram (Mandalorian Chef Society) for this excellent
recipe! Got a recipe you’d like to share with us? Get in touch!