Grilled crayfish with vegetables

For the crayfish:

• Peel the crayfish and set aside.

For the pea sauce:

• Peel and chop the onion into julienne and simmer in extra virgin olive oil.
• Add the peas to the onion.
• Bind the mixture with flour and fumet and some water left over from boiling the peas.
• Allow to boil for a few minutes.
• Blend and strain.

For the garnishing:

• Peel the carrots, the turnips and the potatoes.
• Wash all the vegetables with water.
• Chop the carrots, the zucchini, the turnips and the potatoes into small pieces.
• Remove the hard part of the wild asparagus and divide into two.
• Remove the threads from the Swiss chard stalks.
• Boil the vegetables separately in abundant boiling water.
• Cool in cold water with ice, drain and set aside.
• Dice the Swiss chard.

For the fried garlic:

• Make fried with chilli pepper.

SET UP

• Season the crayfish and grill.
• Sauté the vegetables in a pan and drain carefully to remove excess fat.
• Sauce a plate with the pea cream and place the vegetables on top.
• Place the crayfish on top of the vegetables.
• Pour over the fried garlic.