PREPARATION

Heat the Big Green Egg to a temperature of 180 °C without the grid. Wash the potatoes, dab them dry and jab them several times with a fork. Place them directly into the charcoal and bake them until done in around 30 minutes. Turn them regularly when baking and use a fork to check when done. Remove the potatoes from the coals and set aside to cool.

In the meantime, prepared the sauce. Peel and press the garlic and peel and grate the fresh ginger. Finely grate the lime zest and mix it with the garlic, fresh ginger, half the cream, rice vinegar and salt & pepper to taste. For the garnish, grind the boletus mushrooms into a fine powder using the chopper of the hand blender and pluck the coriander leaves.

Peel the cooled potatoes, mash them well and mix in the remaining cream and salt & pepper to taste. Sieve the flour over the mixture and stir the eggs in properly one by one.

Devein the fresh crayfish. Clean the carrots, onions, celery and leek and cut into pieces. Bring the vegetables to the boil in a pot of lightly salted water, boil the crayfish for around 30 seconds and drain (or use precooked crayfish). Place the Grill Wok on top of the grid in the EGG and heat to a temperature of 220 °C. Stir fry the crayfish for around two minutes, set them aside to cool and then peel them.

Heat the Half Moon Cast Iron Grid on top of the grid in the EGG. The temperature will fall, but try to maintain a temperature of 180 °C. Melt the butter on the Cast Iron Griddle Half Moon and place a 6-cm spring form on top. Ladle a large tablespoon of mash into the spring form and compact the mixture slightly. Wait for 30 seconds and remove the ring. Make the second blini in the same manner, ensuring there is enough room in between them. Fry the blinis for around 2 minutes and then turn them and bake for another minute.

Dish the blinis up on the plates. On each blini, serve a tablespoon of sauce and two crayfish. Sprinkle with boletus powder and garnish with fresh coriander.