Crayfish with jellied vegetables

Crayfish recipe with small vegetables in jelly

Summary: Crayfish: what a pleasure to work with these young ladies from our regions, Franche Comté honors them. For this recipe I chose pre-cooked sous vide, but the well-proportioned mixture of ginger, lemon zest and lemon thyme, will give you a tasty pleasure at the time of tasting. Let’s not forget the appearance on the plate full of different colors respected by the 3 floors.

crayfish recipe with small vegetables in jelly For 6 people


  • 3 carrots
  • 1 ripe avocado
  • 3 tomatoes
  • 1 liter of jelly
  • 3 sprigs of lemon thyme
  • ½ spoon of ginger
  • 1/2 lemon zest
  • 100 g pre-cooked vacuum-packed crayfish
  • 1 tablespoon of port


  1. For the jelly, reduce the water by half in order to full-bodied your jelly, add a spoon of port.
  2. Cut the carrots in julienne then in small squares, mix the half lemon zest, salt, pepper, taste,
  3. correct if necessary. Arrange the carrots at the bottom of your verrine, pour a little jelly to cover the carrots. Leave to cool for an hour in the refrigerator.
  4. Cut the avocado into small cubes and add the ginger.
  5. Salt and pepper and mix gently, taste, correct if necessary.
  6. Arrange your avocado in the verrines and on the carrots, placing a crayfish upright in the middle.
  7. Pour a little jelly to cover the avocado. Leave to cool for an hour in the refrigerator.
  8. Cut your tomatoes into small squares, take only the outside of your tomato without juice, we just need the flesh.
  9. Chop the lemon thyme, taking care to remove the small branches.
  10. Mix, salt, pepper, taste, correct if necessary.
  11. Place in the verrine on your avocado, pour a little jelly to cover the tomatoes, place 1 or 2 crayfish on top of the verrine and pour the rest of the jelly over the crayfish.
  12. Leave to cool for an hour in the refrigerator.

Preparation time: 45 minutes
Cooking time: 0 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Crayfish with jellied vegetables

My favorite wine for this recipe: Meursault Cépage Chardonnay
Temperature between 14 ° and 15 °

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