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Butter poached crayfish with blue swimmer crab hollandaise


  • Bring the wine, vinegar, tarragon, bay leaf, peppercorns and thyme to the boil in a large heavy-bottomed pot. Then reduce the liquid by one-third and set aside, keeping warm.
  • In another pot, bring 1 litre water to the boil and add the butter, cinnamon, cardamom, a little salt and the white pepper.
  • Remove the meat from the crayfish shells and insert a skewer on each side of the individual crayfish (to keep the tails straight). Place them in the above liquid and gently poach for about 5-6 mins, adding the asparagus for the last minute or so.
  • When ready, drain and cut each crayfish into 3 pieces.
  • At the same time, whisk the egg yolks with the wine reduction in a double boiler over a low heat for about 2 mins. Then remove from the heat and add the clarified butter, little by little, continually whisking until thick.
  • Add the crab meat and chervil with a little salt and pepper and the lemon juice. Whisk well and taste for seasoning.
  • To serve, place the focaccia in the middle of individual plates, arrange the asparagus, tomatoes and crayfish on top, sprinkle the sauce over and garnish with semi-dried tomatoes and snowpea shoots.
  • nb. Any combination of seafood can be used in place of the crayfish and crab.
  • Daniel Jones, Warrenmang Vineyard in Moonambel, Victoria


  • 100 ml dry white wine
  • 50 ml white wine vinegar
  • 2 fresh tarragon sprigs
  • 1 bay leaf
  • 5 black peppercorns
  • 1 fresh thyme sprig
  • 250 gm butter
  • 2 cinnamon sticks
  • 10 cardamom pods
  • sea salt
  • finely ground white pepper
  • 2 crayfish (lobster) tails
  • 16 asparagus spears
  • 5 egg yolks
  • 250 gm clarified butter
  • 100 gm blue swimmer crab meat
  • 1 heaped tbsp chopped fresh chervil (or tarragon)
  • juice of 1 lemon
  • 4 pieces focaccia or baguette, toasted
  • a few semi-dried tomatoes
  • a good handful of snowpea shoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm