Windrush Crayfish Recipe
Windrush Crayfish sautéed in coriander, garlic and lemon with fresh horseradish & saffron butter with fresh bread.
Here’s a great recipe from the head chef of The Swan Inn, Swinbrook, near Burford taking fresh crayfish plucked from the Windrush river and cooked in this lovely recipe that anyone can do.
- Fresh bread
- Saffron butter
- Large pan with lid
- 1kg fresh crayfish
- 3-5 tblsp olive oil
- 2 shallots, finely diced
- 1 lemon
- 3 cloves garlic, finely sliced
- 300ml white wine
- Handful of mixed herbs
- 1g saffron threads
- 250ml white wine
- 1 shallot finely diced
- 1 clove of garlic, finely diced
- 500g softened unsalted butter
- Bring the pan up to an intense heat, (need to be quick in the next step).
- Add your shallots and sliced garlic, sweat off for 1 minute.
- Add the crayfish and sauté off, keep stirring for 4 minutes, add the wine and put on the lid.
- Keep checking and stirring till all the crayfish are cooked through, add more wine or water to keep the steam.
- Remove from the heat, squeeze in juice from half a lemon and return the lid.
- Leave to stand for 5 minutes.
- Mix in the chopped herbs and check seasoning.
- Spoon into serving bowls, rip some fresh bread and serve the saffron butter on the side.
- Put the chopped shallots, garlic, saffron and white wine into a pan and let it reduce down slowly, till you reach 2 tblsp, let chill.
- Add the saffron to the butter and mix well, check seasoning, leave to set in a butter dish.
- Use when needed.