Mini crayfish brioche with dill crème fraîche – Food & Home Magazine
Mini crayfish brioche with dill crème fraîche is as elegant as seafood dishes come. The light crayfish meat is divine with delicate brioche.
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Ingredients
- <h3>Brioche</h3>
- 1 x 10g packet instant yeast
- 45ml (3 tbsp) sugar
- 125ml (½ cup) warm water
- 6 large eggs
- 540g (4½ cups) cake flour
- 7,5ml (1½ tsp) salt
- 120g unsalted butter, softened
- 1 egg, beaten, for egg wash
- 5 – 6 crayfish tails, shells removed
- 45ml (3 tbsp) olive oil
- 2 garlic cloves, chopped
- 1 red chilli, seeded and finely chopped
- salt
- freshly ground black pepper
- juice of ½ a lemon
- <h3>Dill crème fraîche</h3>
- 250g crème fraîche
- 30 45ml (2 – 3 tbsp) lemon juice
- 60ml (¼ cup) fresh dill, chopped
- 15ml (1 tbsp) olive oil
- micro greens, to serve
- cucumber ribbons, to serve
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