Crayfish with Cheese,Grapes,Sunny-side-up Egg and Walnut Puree

Ingredients

Crayfish with Cheese
1 OOg / 3 1/2 oz Tupi del pillars or Minster cheese
1 OOml / 3 3/8 fI oz / 3/8 cup pasteurised milk
5 tsp water
30m I / 1 fI oz / 1/8 cup
whipping cream, half whipped
4 big crayfish; olive oil

Walnut Puree
2 tsp walnut oil
25g / 7/8 oz / 1/4 cup walnuts, peeled

Grapes
20 sweet white grapes (Muscat grapes preferred)

Sunny-side-up Egg
4 egg yolks

Garnish
4 dill sprigs; Maldon or sea salt
Extra virgin Olive Oil

Preparation

Prepare the cheese 1 day ahead.
Combine the cheese, milk and water in a big bowl and place the bowl in a basin of warm water.
Let it sit for 3 hours, then strain the mixture and retain the solid part.
Keep refrigerated overnight.
The next day, mix the cheese with some half-whipped cream to smoothen its texture.
Peel the crayfish carefully and cut each tail into 5 medallions.

Process the walnut oil and walnuts in a blender to obtain a smooth puree.

Peel the grapes.

Preheat the salamander or oven to 200°C (392°F).
Divide the cheese mixture among 4 soup plates.
Place an egg yolk on each plate and arrange 5 peeled grapes next to each yolk to form a circle.
Drizzle some walnut puree over and place the plates under the intense heat until a light brown crust forms on the sauce and the egg yolks are just cooked.

From Malaysian Women Weekly Magazine.