Poached crayfish with coppersfolly pure wasabi custard, pink grapefruit and salmon pearls

Stephen Goodenough

This recipe is part of a menu created by Tina Duncan for Simply You Living, highlighting New Zealand's finest produce. For starters, delicate kai moana, followed by venison steaks with kumara fondant, pea puree and delicately herbed carrots. To finish; a sweet note of honey soufflé with walnut wafers.

Crayfish

2	Crayfish tails, large, or 3 small, cooked (Main)
2	Ruby grapefruits, segmented
1 punnet	Microgreens
1 jar	Salmon roe
1 drizzle	Olive oil

Coppersfolly pure wasabi custard

3	Free-range egg yolks
1 Tbsp	Coppersfolly Pure Wasabi (Main)
250 ml	Cream, scalded
¼ tsp	Sugar
¼ tsp	Salt

Directions

Crayfish

1. Break up crayfish tails and evenly portion between six plates along with grapefruit segments.
2. Spoon wasabi custard onto plate and garnish with microgreens, salmon roe pearls and olive oil.

Coppersfolly pure wasabi custard

1. Using a double boiler or a bowl over simmering water, whisk egg yolks with wasabi.
2. Slowly add hot cream, sugar and salt. Stir with a wooden spoon until thick and the mixture coats the back of the spoon well.
3. Pour into a bowl and refrigerate overnight.