CRAYFISH, CELERIAC, LONG BLACK RADISH, “OLD BRUGES” CHEESE

INGREDIENTS (to serve 4)

Crayfish
4 crayfish (6-9 per kg.)
Bay oil
Black pepper
Salt
“Old Bruges” cheese broth
350 gr “Old Bruges” cheese
700 gr chicken stock
Cream of “Old Bruges” cheese
100 gr cheese
150 gr milk/single cream
Salt
Pepper
Cream of celeriac
500 gr celeriac
350 gr vegetable stock
350 gr single cream
Salt
Pepper
Marinated celeriac
200 gr celeriac
100 gr water
50 gr vinegar for sushi
Black radish
100 gr long black radish
200 gr vegetable stock
2 bay leaves
Salt
Pepper

PREPARATION

Crayfish: Remove the heads from the crayfish. Make a small cut at the base of the tail and gut through the hole. Turn over. Using scissors, cut off the legs and the soft shell found between the sides of the crayfish’s hard shell. Season with salt and pepper. Just before serving, spray the open side with bay oil.
Cheese broth: Cut the cheese into pieces and add to the stock. Cover the pan with transparent film to keep the flavours in. Leave over a low heat for 20 minutes. Set aside.
Cream of cheese: Place the cheese, milk, salt and pepper in a Thermomix and process for 20 minutes at 60ºC. Transfer the mixture to a bowl and leave to stand in the refrigerator. When solid, beat again to obtain a smooth, silky cream.
Long black radish: Cut the long black radish into pieces 10 cm long. Using an electric slicer, slice into lengthwise strips. Boil the black radish in the bay-flavoured stock until soft. Make into rolls.

TO SERVE

Char-grill the crayfish for 3-4 minutes until half done. Serve at the centre of the plate. Arrange 3 rolls of celeriac to one side of the plate and, in between, add the cream of cheese. Add a few drops of celeriac mousse next to the cream of cheese. Garnish with a little pickled celeriac. Serve the “Old Bruges” broth separately.