Crayfish Tail Puff Pastry Fingers with Red Pepper Mousse, a recipe from Davy Tissot of Villa La Flor

Ingredients

• - 8 crayfish
• - 1 poivrade artichoke
• - 2 spears of green asparagus
• - 1 small zucchini
• - olive oil
• - salt, pepper, garlic, thyme, basil
• - 2 shallots, chopped
• - 100 g (3 1/2 oz.) white mushrooms, thinly sliced
• - 3 fresh tomatoes
• - 500 g (2 cups) lobster jus, reduced to a glaze
• - garlic, thyme
• - 2 red peppers
• - 4 wedges of confit tomato
• - 4 thin slices of Jabugo ham
• - 4 cloves of confit garlic
• - 2 plain anchovy fillets