Crawfish Tower with Filo Pastry, White Beans, and Black Truffles
- 100 grams white Beans
- 400 milliliters vegetable stock (from a jar)
- 3 tablespoons lemon juice
- 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
Soak the beans overnight in water. The next day, drain and cook until soft in boiling broth.
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.
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.
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.
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.