Pear Carpaccio with Crayfish in Tomato Tarragon Salad Sauce

Pears:

Grate the peel of the lemon. Put the coriander seeds, cardamom, star anise, chili and zest of the lemon in a saucepan with the sugar. Lightly caramelize, extinguish with the balsamic vinegar and white wine. Peel the pears and add to the broth form, cook in it for five to eight minutes and then cool.

Crayfish:

Break the crayfish out of their shells and place in a large enough bowl.

Paradeis tarragon salad dressing:

Cut the skin of the tomatoes, remove the flower base, blanch (scald) with boiling hot water and quench in iced water. Remove the skin, quarter the tomatoes, remove the seeds and cut the fillets into small cubes. Rinse tarragon, pluck leaves from stems and chop finely. Add balsamic vinegar, chicken stock and tarragon to a large enough bowl and season with salt, pepper and sugar. Fold in the olive oil.

Add the crayfish and diced tomatoes to the salad dressing form, mix it all together. Remove the pears from the broth and cut them into very thin slices, except for the core. A slicer is best for this. Place the pear slices on plates, arrange the marinated crayfish on top and garnish with a few lettuce leaves.

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