"Étang des Dombes" crayfish, pickle broth, and dill oil

This recipe for “Étang des Dombes” crayfish with pickle broth and dill oil was created by Jean-Michel Carrette, chef at the restaurant Aux Terrasses in Tournus. Discover the ingredients and step-by-step preparation instructions.

• Serves 8
• Prep time: 50 minutes
• Cooking time: 6 minutes
• Marinating: 1 night
• Resting time: 24 hours

Ingredients for Jean-Michel Carrette’s “Étang des Dombes” Crawfish

A fresh and colorful recipe that showcases crayfish from the Étang des Dombes, served with a beetroot-pickle broth and marinated vegetables.

For the crayfish and vegetables

• 40 live crayfish
• 1 small celery root
• 1 white daikon radish
• 20 cl calamansi vinegar

For the pickle broth

• 2 small red onions
• 22 g honey
• 90 cl red wine vinegar
• 25 cl white balsamic vinegar
• 200 cl of mineral water
• 85 cl beet juice
• 2 cloves
• 1 tablespoon of coriander seeds
• 2.5 g salt
• 2.5 g sugar

For serving

• 20 g roasted buckwheat seeds
• 2 tablespoons dill oil
• A few flowers (arugula, monarda, pansy, borage)
• A few mustard sprouts

Preparation of Jean-Michel Carrette’s “Étang des Dombes” Crayfish

Here are the steps to follow to make this recipe. The pickle broth and celery marinade should be prepared the day before.

Pickle Broth (the day before)

1. Peel the small red onions, slice them into 3-mm-thick rounds using a mandoline, and place them in a small glass jar.
2. Caramelize the honey in a saucepan. Deglaze with the red wine vinegar and white balsamic vinegar.
3. Add the water, beet juice, cloves, coriander seeds, salt, and sugar. Bring to a boil and pour over the red onion rings.
4. Close the jar and let it sit for 24 hours in the refrigerator.

Crayfish

1. Rinse the live crayfish thoroughly, devein them, and cook them for 6 minutes in boiling water. Cool them in ice water.
2. Separate the heads, claws, and bodies. Set the heads aside for another use (sauce, etc.).
3. Shell the tails and claws, using a pair of nail scissors for the claws. Set aside.

Celery (the day before)

1. Peel the celery and cut it into 1-cm cubes.
2. Boil them until al dente. Rinse them under cold water, drain them, and place them in a bowl with the calamansi vinegar.
3. Let marinate overnight.

Daikon radish

1. Peel the daikon radish. Place it on a vegetable spiralizer and cut into spaghetti-like strands.
2. Soak them raw in ice water for 1 hour to firm them up.
3. Drain using a salad spinner, then use small angled tongs to form small balls (3 per person). Set aside in the refrigerator.

Finishing and Plating

1. Warm the crayfish in a steam oven or in a skillet.
2. Arrange 5 crayfish, 3 radish balls, and 3 celery cubes harmoniously at the bottom of a soup bowl or serving bowl.
3. Pour 2 tablespoons of pickle broth over them, sprinkle with a few roasted buckwheat seeds, and drizzle with a little dill oil.
4. Garnish with flowers and sprouts.