Crayfish tails with mayonnaise in a shortcrust pastry basket

shortcut pastry basket
mayonnaise
crayfish tails
marinated fennel – marinade recipe
frozen celery juice
beet leaf for garnishing

Purée a celery rib, drain juice through a sieve. Season the juice with a pinch of salt and the juice of ¼ of a lime. Freeze the juice. Crush the frozen juice in a blender to achieve a slush-like consistency. Thinly slice the fennel using a peeling knife and marinate for about 15 minutes. Store in the freezer. Put ½ a teaspoon of mayonnaise in the shortcrust pastry basket, then top with the crayfish tails and marinated fennel slices. Garnish with the celery snow and a beet leaf.