Gluten-free fritter batter
250g Gluten free flour Pinch Salt 5g Baking powder 3 Organic eggs 2 Tbsp Buttermilk/Greek yoghurt
3-4 Tbsp milk 2 Tbsp melted butter
2kg Mussels ½ Small red onion, finely chopped 1 Lemon zest Squeeze lemon juice Handful Basil, chopped Handful Coriander, chopped 1 small chilli, chopped 1 cup batter mix
Green apple & spring herb slaw
1 Granny smith apple ½ handful parsley leaves ½ handful chervil leaves ½ handful tarragon leaves 1 Tbsp Greek yoghurt ½ Tbsp olive oil
Signal crayfish oil
500g olive oil 500g Signal crayfish shells, broken 2 carrots finely sliced ½ bulb garlic, bashed Large pinch sea salt 1 tbsp black peppercorns 10g thyme 1 tbsp fennel seeds 2 banana shallots, finely sliced 1 bulbs fennel, finely sliced 5 vine tomatoes, cut into quarters 100g tomato paste 1kg Olive oil
Signal cray mayo
3 Organic egg yolks 1 clove garlic, finely minced ½ Tbsp Dijon mustard 1Tbsp lemon juice 500g Crayfish oil
Unlike most forms of fishing or fish farming, growing mussels on ropes results in minimal adverse impact on the environment. Signal crayfish are not native to UK waters, which means catching them helps to protect river beds and allows native species to survive. This is because, in times offlooding, there is risk of Signal crayfish numbers increasing. The mussels in this dish were sourced from our main fish supplier, SoleShare and the crayfish have been sourced from the Cotswold Crayfish Company via Fundamentally Fungus.
Whisk together the dry ingredients for the batter. Create a well and add the eggs, milk and buttermilk. Mix well. Stir until smooth, and slowly add the melted butter.
For the Mussels
– Bring a pan of salted water to the boil, with an equal size container of iced water nearby. – Blanch the mussels in 4 batches for 10-20 Seconds until the shells just pop open then scoop out into the iced water to stop cooking. Bring the water back to the boil each time. – Scoop out the meat getting rid of any beards along the way. – Finely chop/food processor half the mussel meat, cut the remaining mussels into 2-3 pieces each. – Place in a large bowl with the rest of the ingredients and mix thoroughly to combine.
– Add 1 cup of the batter to the mussel mixture. It should be enough just to coat the mussel mixture but not so its swimming in batter, add more if needed. – Keep in the fridge until you’re ready then fry off in a heaped tablespoon at a time in olive oil until golden and set on one side, flip and cook through.
For the Green apple & spring herb slaw
– Peel the granny smith into thin strips using a speed peeler. – Mix with the picked herbs, yoghurt and olive oil for a fresh garnish
How to prepare American signal crayfish
They are fresh water so firstly, keep them away from salt! Get in touch with our mates at Fundamentally Fungus (www.fundamentally.net) to get your claws on some of these delicious pests.
Crays will need to be stunned before being disposed of quickly and humanely. Make sure you have a suitably large chef’s knife to hand (longer than the crayfish!). Place the crays in a baking dish in the freezer until their body temperature becomes low enough to effectively stun them.
Once they have become dormant, you need to move fast before they come back around. Crustaceans don’t have one central nervous system or brain stem like vertebrates, they instead have multiple nerve centres. Splitting down the length of a crayfish is the only way to quickly render it incapacitated. Quickly cut through the centre-line of the head and abdomen with a large, sharp knife. Take the crays out one at a time to do this.
Now remove the waste line along the back of the tail muscle and pick out the beautiful tail meat.
Keep the heads and shells to make the delicious oil!
This might look like a bit of an undertaking but is well worth it to use all of that delicious crayfish and help fight the American Signal crayfish problem in Britain’s waterways.
Get oil hot, add shells and cook until deep golden, stirring occasionally for around 4-5 minutes.
Add the veg to the pan and cook until the it has a bit of colour.
Add the tomatoes and tomato paste and cook out for 3-4 minutes until the tomato paste begins to caramelise.
Add the oil to the pot and gently stir together. Bring to a very gentle simmer, turn off and leave to cool completely then cover and place in fridge overnight to infuse. Next day strain through a fine sieve or cheese cloth.
Whisk everything but the oil in a bowl until the egg yolks start to thicken into ribbons. Slowly drizzle in the oil while whisking continuously, season well with salt and lemon juice.
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