500g crayfish carcasses
2 white onions
1l mineral water
Sea salt, to season
250g semi-salted butter
1g voatsiperifery pepper
1g Tonka beans
20 mini turnips with their greens intact
Crushed garlic, to season
Thyme, to season
1l vegetable stock
Fine salt, to season
40g shallots (sweated down)
50g good quality gold rum
200ml turnip stock
90g voatsiperifery pepper
90g Tonka bean butter
Fine salt, to season
Ground pepper, to season
Remove the innards and cook for 2-3 minutes, depending on the size, in very salty boiling water. Drain, peel and refrigerate.
Break up the crayfish carcasses and fry in a little peanut oil and butter then place in an oven at 180C to dry out. Return to the pan, add plenty of butter and let them cook on a low heat until the butter has turned a nice red colour. Strain through a fine sieve. Set aside and keep cool.
Finely chop the turnips. Vacuum pack with the water and a charred onion. Cook for 8 hours in a steam oven at 83C. Strain, then reduce. Keep cool.
Peel the turnips, rinse under cold water. Cut into 3-4cm cubes. Blanche in boiling salted water. Drain and finish cooking in milk with a little sea salt. Once they are cooked, mix in a Thermomix. Loosen the mixture if necessary with the cooking milk. It is important to ensure that the purée is very smooth. Put the seasoned purée in a piping bag and keep in a bain-marie.
Voatsiperifery pepper and Tonka Bean butter
Soften the butter. Add it to the finely grated Tonka bean and the voatsiperifery. Leave to infuse for 24 hours in the fridge.
Using a Japanese mandolin, slice 5 miniturnips (with their greens still on) and blanche in boiling water before plunging rapidly into ice-cold water. Dry on a cloth and refrigerate. Peel the remaining turnips and cut them in half lengthways, once again retaining the greens. Braise with olive oil, garlic, thyme and salt. Moisten slightly with a little vegetable stock. Cook with the lid on. Keep refrigerated after cooking.
Finely chop and sweat the shallots with a knob of voatsiperifery pepper butter. Deglaze with the gold rum and leave to reduce for a while, moisten slightly with the turnip stock and leave to cook for a few minutes. Blend with a hand mixer adding the Voatsiperifery and Tonka bean butter. Check the seasoning. Strain through a fine sieve. Keep warm.
Take a soup plate, pipe on a few dots of purée. Brush the strips of turnip with a little olive oil before placing over the dots of purée. Add the halved mini turnips, having brushed them with the Voatsiperifery butter. Next add the crayfish having warmed them in their butter first. Emulsify the sauce with a hand mixer and pour some sauce across the plate. Serve the remaining sauce in a jug. Season with rock salt and some of the seafood butter.