This recipe was first published in Taste magazine.
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Ingredients
Marie rose sauce
Tomato-water jelly
To serve
Method
1.Combine all Marie Rose sauce ingredients together in a bowl. Adjust the seasoning.
2.Prepare tomatoes by blending in a food processor and then hanging in a cloth over a sieve and bowl, allowing the clear tomato water to drip through. Allow to sit for 1-2 hours.
3.Bloom gelatine by soaking in cold water. Heat tomato water in a saucepan until hot, but not boiling.
4.Squeeze gelatine to remove excess water and add to tomato water. Stir until dissolved with saucepan off the heat. Stir in Kaitaia Fire sauce and sea salt.
5.Line a small bowl or container with plastic wrap and pour in the tomato-water jelly and refrigerate until set.
6.Cut the crayfish into bite-sized pieces, and dice the tomato jelly into 1cm cubes.
7.In medium-sized glass tumblers or martini glasses, layer up ingredients, starting with iceberg lettuce. Season lettuce with a bit of sea salt, add crayfish, diced avocado, Marie Rose sauce, tomato-water jelly, black sesame seeds, smoked paprika, a bit more sea salt and a squeeze of lemon juice.
Note
- Check label if eating gluten-free.
