Crayfish, Peach, Butternut & Preserved Lemon 

Kasundi

• 1 kg Apricot
• 1 teaspoon Cumin
• 1 teaspoon Caraway
• 1 Brown onion
• Salt to taste
• Oil as needed

Method

1. Heat the oil in a pan. Once hot, add cumin and caraway seeds. Let the seeds temper, then add diced onion and cook until translucent.
2. Remove the stones from the apricots. Add apricots and cook over medium heat, stirring continuously.
3. Once cooked, blend and pass through a fine sieve. Add salt to taste.

Lemon Verbena Dressing

• 200ml Neutral oil
• 1 clove Confit garlic
• ½ teaspoon Mustard
• 20g Lemon verbena leaves
• 1 Lemon juice and zest
• Salt to taste
• Ground black pepper to taste

Method

1. Add garlic, mustard, and verbena to a blender and blend for one minute. Then, slowly add oil to emulsify.
2. Finish with lemon juice and season with salt and pepper to taste.

Pumpkin Noodles

• 1 Butternut pumpkin
• 100g Sugar
• 100g White wine vinegar
• 200g Water
• Pinch of salt

Method

1. Peel butternut pumpkin and cut into julienne. You can also use a julienne peeler.
2. In a pot, add water, vinegar, sugar, and salt, and bring to a boil.
3. Once boiling, pour over the julienned pumpkin, cover, and let cool completely.

Crayfish

Boil water in a pot with a pinch of salt. Once the water is boiling, add the tail and poach for 30 seconds. Remove the tail and place it in ice water. Once cooled, deshell the tail and slice it thinly.

For Plating

Drain the pickling liquid from the pumpkin. Add a spoonful of kasundi to the bottom of the plate and arrange the pumpkin on top, making it look like a noodle nest. Add sliced crayfish, drizzle more kasundi on top, and finish with lemon verbena dressing.