Sid Sahrawat's Crayfish Roasted With Nduja Butter, Watercress & Grilled Mushrooms

If there is one ingredient that is trending right now it’s nduja, a spreadable, spicy pork sausage hailing from Southern Italy. I love the complexity in flavour it adds to the sweet crayfish in this entrée. Use any leftover nduja in toasted sandwiches with cheese or dollop some into your favourite pasta.

CRAYFISH ROASTED WITH NDUJA BUTTER, WATERCRESS, YUZU AND GRILLED MUSHROOMS RECIPE
Serves 4

Crayfish
75g unsalted butter (diced and room temperature)
75g nduja (Calabrian sausage paste. Ask your butcher or in Auckland, buy from Sabato, Farro Fresh)
2 crayfish (350g each) split in half
Fresh herbs to garnish — nasturtium, dill, micro coriander

Watercress purée
50ml olive oil
200g baby spinach
100g watercress
2 Tbsp yuzu paste (from specialty grocers)
Salt, to season

Grilled mushrooms
300g oyster mushrooms
Olive oil
Salt, to season
Cayenne pepper, to season

1. Preheat oven to 170C.

2. Place the butter and nduja in a mixing bowl and mix well to combine. Brush the nduja butter generously on the crayfish.

3. For the purée, heat a stainless-steel saucepan, add the olive oil to the pan and wilt the spinach and watercress quickly for a couple of minutes. Drain the greens of any excess liquid.

4. Transfer to a food blender, add yuzu paste and salt, and blitz on high to obtain a smooth purée. If you can't find yuzu paste use the zest of a couple of limes.

5. Transfer to a bowl and leave in a warm place.

6. Preheat oven to 210C with the grill on. Arrange the oyster mushrooms on a wire rack with the thicker stalks trimmed. Brush mushrooms with olive oil and a sprinkling of salt and cayenne pepper. Cook the mushrooms for 3-4 minutes on the middle rack until caramelised and cooked.

7. To assemble, place the crayfish on a tray lined with baking paper and cook at 170C for about 8-10 minutes or until firm to touch and cooked through. Place the watercress purée in the middle of the plate followed by the crayfish next to it. Arrange the mushrooms on top of the crayfish, followed by fresh herbs.

This recipe was originally published in volume eight of Viva Magazine.