Crawfish stuffing, Cucumbers, Pistachio Tartar sauce, Green Apple and Dill | Chef Davide Puleio

For the Crawfish stuffing

• Fresh crawfish (shrimp or prawns can also be used)
• Maldon salt
• Juice and zest of one lime

For the Pistachio Mayonnaise

• 100g pistachio paste
• 1 egg cooked at low temperature
• 10 g lemon juice
• 3g fine salt

For the Dill Oil

• 300g of dill
• 11g of vegetable oil

For the Sweet-and-Sour Apple and Shallot Marinade

• 100g vinegar
• 50g water
• 80g cucumber juice
• 100g granulated sugar
• 2 green apples
• 1 shallot
• Capers and crushed pistachios, as needed.

Method for the Crawfish stuffing

Coarsely chop the scampi with a knife. Season with a drizzle of good-quality oil, lime zest, lime juice, and Maldon salt.

Method for the Pistachio Mayonnaise

Place all the ingredients in a blender and blend until smooth.

Method the the Dill Oil

Put the dill in a blender with seed oil, set the temperature at 70°C (158°F) and speed 7.
Once the desired temperature is reached, strain the mixture through a clean cloth and let it sit overnight.

Method for the Sweet-and-Sour Apple and Shallot Marinade

Bring water, vinegar, and sugar to a boil; remove from heat and add the cucumber juice, previously blended with the rind on.
Dice the apple and add it to the marinade.

Plating

Add the marinated apple, the finely chopped shallots and capers, and the toasted crushed pistachios, to the pistachio mayonnaise, to create a very dense mixture. 
Place on the plate the crawfish stuffing seasoned with oil, salt and lime, using a ring mold. 
Cover with an equal amount of pistachio mayonnaise, leveling the surface. 
Garnish with slices of cucumber, previously marinated in dill oil, arranging them in a spiral shape. Finish with a drizzle of dill oil, chervil, and salt flakes.