Crayfish with Basil Mayonnaise

The perfect palliative with a glass of champagne – from Martin Bosley. This recipe serves four.

4 soft bread rolls
Unsalted butter, softened
400g cooked crayfish meat, diced
8-12 asparagus spears or sliced cucumber

 1. Cut the bread rolls in half and spread lightly with the butter. Grill the cut sides until golden brown, then remove from the heat.

2.  Bring a large pot of water to the boil. Slide the asparagus into the water and cook for only a few minutes. Drain and leave to cool. Place the chopped crayfish meat into a bowl and add a couple of tablespoons of dressing, and gently toss together. Pile the crayfish on top of the bottom halves of the bread rolls and top with the asparagus or cucumber. Top with the second half of bread and serve.

For the Basil Mayonnaise:
A handful of flat-leaf parsley leaves
A small bunch of mint
A small bunch of basil
2 anchovy fillets
1 egg yolk
2 tsp Dijon mustard
4 tbsp olive oil
Juice of half a lemon

 Put the parsley leaves into a food processor. Pull the mint leaves from their stalks and add along with the basil leaves to the parsley. Process until roughly chopped then add the anchovy fillets, egg yolk and mustard. Process again and slowly pour on the olive oil. Squeeze in the lemon juice and season with salt and pepper. Tip into a small bowl.