Lovely summer dish! Perfect starter with a nice cold glass of white wine!
Ingredients for 2 pers.:
- 75 gr cray fish
- 50 gr young lettuce
- fresh parsley
- 1 lime
- 2 eggs
- 1 lemon
- 1 clove of garlic
- 100 gr fresh basil leaves
- 50 – 100 ml sunflower oil
- olive oil
- salt and pepper
How to prepare it:
Put the eggs, the lemon juice, the mustard salt and pepper in a jar that you can use with your food processor. Peel the skin of the garlic, cut the garlic in half and remove the root. Squeeze the garlic with the rest of the ingredients.
Mix all the ingredients with the food processor. Now add sip by sip a bit of sunflower oil whilst you are still mixing. Repeat this until the mayonnaise is firm but airy.
Chop the basil leaves, add them to the aioli. Mix everything once more with the food processor. Put the aioli in the fridge for about 30 minutes so that the taste of the basil can really get into the aioli.
Put a frying pan on the stove. Chop the parsley. Grate the skin of the lemon and squeeze out the juice. Heat up a bit of oil and add the cray fish. Fry the cray fish for about 5 min. Add the parsley, lemon grates and a bit of pepper. Fry for another 2 min.
Prep the plates by placing some lettuce on them and sprinkle some basil aioli over the plate. Divide the crayfish over the plates, add some lime juice and finish off with some basil aioli.
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