1 Make a mayonnaise with 1 egg yolk, 1 tablespoon mustard, salt and pepper, then whisk in 1.7 fl oz (5 cl) rapeseed oil. Add 1 teaspoon tomato paste and 2 to 3 drops cognac.
2 Cut the avocados in half and remove the pits.
3 Reserve 16 crayfish tails for garnish, drizzling a drop of olive oil on top to keep them shiny.
4 Mix the remaining crayfish with your cocktail sauce and fill the avocados.
5 Place two thin strips of red bell pepper on top of each avocado, the two crayfish tails and a sprig of chives or a chervil leaf. It's really delicious for a summer starter.
6 The extra tip: cut the rounded part of the avocado straight with your knife, that way the shells will stay upright on your plates.
Cocktail sauce is a classic mayo boosted with tomato paste and two or three drops of cognac. The key is to whisk in the oil slowly after the egg yolk and mustard, otherwise it breaks. Keep the reserved crayfish tails shiny with a drizzle of olive oil. That makes the difference on the plate.
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