• For being edible art, it might shock you to learn that this crayfish medallions and lemon dressing dish only takes 30 minutes to prepare. This is elegance defined.

    To drink: Go all out and spoil yourself with a French bubbly, like Pol Roger NV Brut.

    Recipe by Dallas Orr

    Photograph by Rolene Prinsloo 

    Crayfish medallions and lemon dressing

    Serves: 5
    Cooking Time: 30 mins


    • Crayfish medallions

    • 1 x 450g crayfish
    • 750ml (3 cups) fish stock
    • salt and freshly ground black pepper, to taste
    • micro green salad
    • Dressing

    • 100ml lemon juice
    • 60ml (¼ cup) soy sauce
    • 1 garlic clove, finely chopped
    • 5ml (1 tsp) chilli sauce
    • salt and freshly ground black pepper, to taste
    • 140ml grapeseed oil



    Blanch the crayfish in the stock for about 8 minutes. Remove and dunk in an ice bath to stop the cooking process.


    Remove the shell and veins. The crayfish should yield 5 portions.


    For the dressing, place all the ingredients into a container and emulsify using a hand blender.


    Season the crayfish medallions and arrange on plates with the salad. Drizzle with the dressing and serve.