Recipe: Fiordland Crayfish Rolls
A quick and fresh recipe showcasing the best ingredients of Fiordland
Head Chef Alastair Wilson shares one of his favourite recipes from a trip he and Nick took to Fiordland several years ago to do some routine maintenance. When Al asked Nick what they would do for lunch Nick instructed him to bring some tip top rolls, sriracha sauce, mayonnaise and lettuce. “We will throw something together in the mountains.” In that moment, this incredibly simple yet delicious recipe was born. Follow along as Al shares his Fiordland secret.
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1 packet of white hot dog rolls
Salter butter
2 x crayfish tails (these are lobster in NZ)
3 limes - keep some spare for garnish
3 tbsp mayonnaise
1/2 - iceberg lettuce - finely cut
1/2 shaved fennel - chopped fresh tarragon
1-2 tbsp sriracha sauce
Fiordland Fresh Crayfish Rolls
Step 1
Boil your crayfish tails in boiling salted water. About 10-15 minutes depending the size of your crayfish. Remove and cool in ice water.
Step 2
When cool, remove crayfish meat from shell, and cut into 1 cm pieces. In a bowl mix sriracha, mayo, and chopped tarragon. Add meat to mayo mix. Combine well, season with salt and pepper, and squeeze of lime juice. Set side.
Step 3
Finely slice fennel and ice berg lettuce. Mix well to combine. Set aside.
Step 4
Square the round ends off your rolls, and make slice down the middle. Gently fry on four sides in a pan until golden brown, and slightly crispy. Taking care not to burn.
Step 5
Fill warm rolls with. Fennel and lettuce mix first, followed by the cray.
Step 6
Serve with lime wedges and leftover mayo mix.