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Monica Galetti’s crayfish and avocado on sourdough

By: Monica Galetti

Published: 22 Apr 22
Updated: 25 Mar 24

Monica Galetti’s crayfish and avocado on sourdough

Monica Galetti’s irresistible brunch recipe is a sophisticated combination of sweet crayfish, silky homemade mayo and avocado on crunchy sourdough toast.

Monica Galetti was the first-ever female senior sous chef at Michel Roux Jr’s restaurant Le Gavroche. She later rose to fame as a judge on MasterChef: The Professionals. Monica is a judge on the Platinum Pudding competition for The Queen’s Jubilee, and with her husband David runs the acclaimed Mere restaurant in London.

Easy
April 2022

Test kitchen approved

Serves 4
Hands-on time 20 min

Monica Galetti’s irresistible brunch recipe is a sophisticated combination of sweet crayfish, silky homemade mayo and avocado on crunchy sourdough toast.

Dairy-free recipes

Nutrition: per serving

Calories: 565kcals
Fat: 43.8g (5.9g saturated)
Protein: 15g
Carbohydrates: 25.8g (2.2g sugars)
Fibre: 4.5g
Salt: 1.1g

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Ingredients

2 ripe avocados
10 cherry tomatoes, quartered
200g cooked crayfish tails (see Easy Swaps)
2 spring onions, finely sliced
5-6 drops Tabasco sauce, or to taste
½ tsp Worcestershire sauce
4 sourdough bread slices
Extra-virgin olive oil for drizzling

For the mayonnaise

2 medium free-range egg yolks
1 tsp dijon mustard
1 tbsp white wine vinegar
200ml rapeseed oil
Lemon juice to taste

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Method

For the mayonnaise, whisk the egg yolks, dijon mustard and vinegar in a medium bowl for 2 minutes. Add the rapeseed oil while whisking continuously, very gradually at first, until fully emulsified (see Know How). Season the mayonnaise with lemon juice, salt and black pepper. Adjust the consistency with a bit of water if it’s too thick. The mayo can now be stored in a sterilised, airtight jar in the fridge for up to a week.
Cut the avocados in half andremove the stones. Scrape the flesh out into a bowl, then mash with a fork. Mix the cherry tomatoes into the avocado. Fold in the crayfish tails and spring onions, then fold in about half the mayonnaise. Season with the Tabasco, then add the Worcestershire sauce and season with some salt and black pepper. Keep chilled until needed (see Make Ahead).
Heat a griddle pan over a medium-high heat. Drizzle the sourdough with extra virgin olive oil, then char in the hot griddle pan on both sides. Spoon a generous amount of the crayfish and avocado mixture onto the sourdough slices. Drizzle with olive oil and finish with a few twists of black pepper before serving.

Recipe from April 2022 Issue

Nutrition

Nutrition: per serving

Calories: 565kcals
Fat: 43.8g (5.9g saturated)
Protein: 15g
Carbohydrates: 25.8g (2.2g sugars)
Fibre: 4.5g
Salt: 1.1g

delicious. tips

Easy swaps: Use sustainably sourced prawns or chopped lobster tail instead of crayfish if you prefer.

The recipe makes about 240ml mayonnaise, so you’ll have homemade mayo left over.
Prepare to the end of step 2 several hours ahead. Remove from the fridge 30 minutes before serving so the topping isn’t fridge-cold. The mayonnaise (step 1) can be made up to 1 week ahead.
If the mayonnaise splits (separates) when adding the oil, crack a fresh yolk into a clean bowl, then gradually whisk in the separated mixture before adding any remaining oil.