Smoked roasted crayfish with seasonal vegetables

For the pre-processing:

• Peel the crayfish leaving the last part of the tail on, set aside the heads and pincers to make the americaine sauce.
• Wash and peel the asparagus, cut into 7 cm sticks.
• Wash the artichoke and cut into thin slices.
• Peel and cut the chives into slices.
• Cut the green pepper into thick slices.
• Wash the carrots and the cherry tomatoes.

For the americaine sauce:

• Prepare an americaine sauce with the left over heads and pincers of the crayfish.

For the smoked oil:

• Smoke the extra virgin olive oil by introducing a very hot coal, let it rest until it cools.

SET UP

• Roast the vegetables in a non-stick pan, with extra virgin olive oil and season with Maldon salt.
• Roast the crayfish in a non-stick pan with the smoked oil and season with Maldon salt.
• Decorate the dishes with a brush of americaine sauce and arrange the vegetables and crayfish neatly.
• Sprinkle with chopped chives and decorate with microsprouts.