This dish wasn’t particularly spectacular – really it was just to teach us to handle crayfish.
My sauce needed more crayfish flavor, meaning that I needed to obtain more caramelization with the carapaces for more color. It still tasted pretty good, but not as good as it could have. That was the only problem the chef had with my dish. Of course, the plating could’ve been heaps better too. Probably a larger streak of sauce would’ve helped the plate look less empty.