Shopping List Instructions
20 crayfish, boiled and without shell Cut the meat of the crayfish into small pieces.
50 g polenta boil (ideal: use crayfish stock, otherwise: use chicken stock).
Stir the chopped crayfish into the polenta, and fill the crayfish-polenta into moulds (about 1/2 cm high) 100 g heavy cream beat until stiff.
1 egg white beat until stiff.
200 g sorrel steam with hot water, then rinse with ice-cold water, stir it into 1/4 l hot chicken soup and blend with a mixer. Leave the mixture to cool down.
3 sheets gelatine let soak in cold water squeeze them out and add to the warm semolina stock.
Season with 1 dash salt and cayenne-pepper Let the mixture cool down and stir in the beaten egg white and the beaten cream, before the mixture becomes solid.
Fill the mixture into the moulds on top of the polenta and store the moulds in a cool place.
Remove the mousse from the moulds, put it on a plate, arrange the remaining crawfish around it, and finish the dish by sprinkling it with
125 ml Golden Balsamic Vinegar and 4 tbsp. Villa Zottopera Olive Oil
serves 8
by Gasthaus Jeitler, Bromberg, Lower Austria
