Crayfish Cocktail Recipe - Great British Chefs

Ingredients

• 2kg large live crayfish, (or 200g of cooked fresh crayfish tails)
• 1 egg yolk
• 1 tbsp of Dijon mustard
• 200ml of olive oil
• 2 lemons, juiced
• 60g of tomato ketchup
• 1 dash of Tabasco
• 1 dash of Worcestershire sauce
• 1 dash of brandy
• 1/2 bunch of dill, finely chopped
• 1 fennel bulb, finely sliced, reserving any fronds
• 2 baby gem lettuces, each cut into 6 wedges
• 2 red chicory, trimmed and separated into leaves
• 1 tbsp of extra virgin olive oil
• 1 avocado, peeled, stoned, diced and drizzled with a little lemon juice
• chive flowers, or chives, to garnish
• 1 lemon, cut into wedges, to serve
• sea salt
• freshly ground black pepper