Crawfish Tower with Filo Pastry, White Beans, and Black Truffles

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Crawfish Tower with Filo Pastry, White Beans, and Black Truffles
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 9 h. 10 min.
Ready in

Ingredients

for
4
Ingredients
100 grams white Beans
400 milliliters vegetable stock (from a jar)
3 tablespoons lemon juice
salt
1 pinch sugar
1 tablespoon soybean oil
1 bunch parsley
2 crayfish (precooked)
white peppers
100 grams Whipped cream
vegetable stock (as needed)
2 tablespoons white sherry
200 grams Filo dough
vegetable oil (for frying)
1 tablespoon cold butter
10 grams fresh Truffle
How healthy are the main ingredients?
Whipped creamparsleysoybean oilsugarsalt

Preparation steps

1.

Soak the beans overnight in water. The next day, drain and cook until soft in boiling broth.

2.

Stir together 1 tablespoon lemon juice, salt, sugar, and oil to make a dressing. Trim and rinse the parsley and spin dry. Remove the crawfish from the shells, cut the meat into bite-sized pieces and marinate with salt, white pepper, and lemon juice.

3.

Drain the beans, saving 50 ml (approximately 1/4 cup) of the cooking liquid. Let the beans cool slightly. Puree 1 tablespoon of the beans with the cooking liquid  and add some vegetable stock to achieve the desired consistency. Season with white sherry, salt, and white pepper.

4.

Cut out 36 circles from the filo pastry (8 cm diameter) (approximately 3 inches) and fry until golden brown in hot oil. Mix the butter into the bean puree. Place 3 filo sheets on a plate, cover with crawfish meat and beans, sprinkle with a little sauce and repeat this process twice more for each serving.

5.

Toss the parsley with the dressing and place on the top of the crawfish tower. Drizzle the remaining sauce and shave the truffle over the top and serve immediately.