Spiced Crayfish with Smoked Carrot Veloute

Ingredients

• 1 large crayfish, approx. 1kg
• 2 Tbsp unsalted butter
• 2 tsp piment d’esplette*
• ½ tsp ground cumin
• ¼ tsp ground fennel seed
• 2 brown onions, chopped
• 8 cloves garlic
• 6 juniper berries
• 1kg carrots, peeled and chopped
• 2 Tbsp extra virgin olive oil
• sea salt flakes and freshly-milled white pepper
• applewood chips
• 1 leek, finely diced
• 2 bay leaves
• 1½ Tbsp plain flour
• 500ml white wine
• 1 cup broad beans, blanched
• yellow squash and red garnet leaves, to serve

Method

1. Place the crayfish in a large saucepan of rapidly-boiling salted water for 1 ½ minutes, then refresh in iced water. Remove the carapace, then use sharp scissors to remove the shell from the tail. Remove the alimentary canal. Mix half the butter and spices in a bowl, rub onto the tail meat, then vacuum seal. Refrigerate overnight. Place in a saucepan of hot water with a recirculate set to 77C and cook for 2½ hours.
2. Chop the crayfish shells, then place in a large saucepan with the onions, half the garlic and juniper berries. Cover with cold water, bring to a simmer, then cook gently for 2 hours, skimming from time to time, then strain through a fine sieve. Boil rapidly until reduced to 1L.
3. Preheat oven to 160C. Toss the carrots in olive oil and season with salt and white pepper, then place in a roasting pan and cook for 1½ hours, until tender and lightly-golden. Place the carrots in a bowl, cover with a double-layer of cling film, leaving a small hole. Place the hose of The Smoking Gun in the hole, light applewood chips and smoke for 10 minutes.
4. Meanwhile, sauté the leek, remaining garlic and bay leaves in the remaining butter for 5 minutes, until tender. Sprinkle with flour, cook briefly, then add the wine and bring to a boil.
5. Pour in the crayfish stock, add the carrots, then purée until very smooth. Season with salt. Pour into bowls, carve the crayfish and arrange on top. Garnish with broad beans, yellow squash and red carnet leaves.