Translucent Cannelloni with Edible Crab and Cilantro Crayfish Carpaccio with Spicy Bergamot
In this recipe, the chefs used crayfish broth as a base for a jelly to make a translucent cannelloni. Then the cannelloni is filled with crab meat and cilantro. On the side you have a crayfish carpaccio flavored with spicy bergamot…
What a creative recipe! Take a look at our Chef’s incredible creation and the students’ results!
Chef used crayfish broth as a base for a jelly to make a translucent cannelloni. Then, the cannelloni is filled with crab meat and cilantro. On the side you have a crayfish carpaccio flavored with spicy bergamot
Curiosity around uncommon ingredients
Crayfish is a freshwater variant of the lobster and considered as a delicacy in Europe. The most common crayfish gets 3-4 inches long, but they can get much bigger in the wild, in deep lakes. The most common species is the red crayfish, then there is the blue and the white.
Like other edible crustaceans, only a small part of its body is edible. In most prepared dishes we serve only the tail part. The shell and head are used to make bisque or broth. In France, dishes with a base or garnish of crayfish are described as “à la Nantuaise”. The French word for crayfish is écrevisse.
Bergamot is a citrus fruit often referred to as sweet lemons or sour orange. It has the size of an orange with a yellow color like a lemon. They are quite juicy and the flavor is sweeter than regular lemons. If you ever wondered what the unusual taste in your cup of Earl Grey tea was, that’s bergamot. Its most common use is to make marmalade. We don’t use bergamot only in food and beverages. Its essential oil is popular in aromatherapy and is a major component of the original Eau de Cologne (famous German perfume)