Salad of crayfish tails, watercress, potatoes and lemony mayo

For the mayo place the egg yolks in a food processor, add the mustard, garlic, 2 drops of lemon juice and with the motor running, start to add the oil very slowly but in a steady stream. Continue to pour the oil until the mayo is emulsified. When the mayo is white and completely smooth, taste the mayo and add the rest of the lemon juice and season with salt and pepper.

Prepare the potatoes following the vinaigrette potato recipe on page 2. Keep the potatoes warm in the pot and set aside.

Blanch the asparagus spears in boiling water for 2 minutes and refresh in ice cold water until completely cool.

Rinse and clean the crayfish tails under cold running water. Put a large pan containing 2 litres of water on to the boil and add salt and NoMU Hooked. Drop in the lobster tails and boil for 3 minutes. Remove the tails and allow to cool slightly under cold water. While the tails are slightly warm, remove the shells to extract a full piece of crayfish meat.

To assemble this beautiful salad, place 4 warm potatoes on a plate with 3 asparagus spears. Top each potato with a small slice of avocado and a handful of watercress leaves. Season with some salt & pepper. Place 2 crayfish tails on top and drizzle over some vinaigrette. Serve the lemony mayo on the side for people to help themselves.

TIP: Have some warm water at your side in case your mayo splits. By adding a drop of warm water to the split egg followed by the rest of the oil, the mayonnaise will come together again.