Cangrejo de río con espárragos verdes, hinojo y naranja

Ingredientes

• 400 g cooked crayfish tails (peeled weight)
• 1 bunch green asparagus (approx. 400 g)
• 1 fennel bulb, with fronds
• 2 oranges
• 3 tbsp olive oil (plus extra for the asparagus)
• 1 tsp honey
• Grated zest of 1 orange
• 1 bay leaf
• 1 tsp peppercorns
• Sea salt and freshly ground black pepper

Preparación

1. 1

   Cook the crayfish 3 to 4 minutes in salted water with a bay leaf and some peppercorns. Remove them from the water and let them cool slightly. Peel the tails and set aside.Snap off the woody ends of the green asparagus where they naturally break. Brush them with a little olive oil and grill in a grill pan over high heat, 3 to 4 minutes per side, until they have good grill marks and are al dente. Sprinkle with sea salt.Slice the fennel as thinly as possible with a mandoline or sharp knife. Reserve some fennel fronds for garnish. Place the fennel slices in ice-cold water so they stay crisp.Make the orange dressing: juice one orange and mix the juice with 3 tablespoons olive oil, one teaspoon honey, a little grated orange zest, salt and pepper. Whisk well.Slice the second orange into thin rounds or segments, removing the membrane for a cleaner presentation.Spoon the drained fennel and orange segments onto each plate. Arrange the grilled asparagus alongside and distribute the peeled crayfish tails over the top.Drizzle the orange dressing generously over everything. Garnish with some fennel fronds and optionally a few orange zests. Serve immediately.