In a pot brown onions, carrots and celery with a little vegetable oil. Remove the meat from the crayfish tail, and add the crayfish shell to the onions and vegetables. Cook till it changes colour and is fragrant.

Add tomato, brandy and wine and a little water and cook until the tomatoes have softened completely. Strain through a fine sieve. Season the liquid with salt and lemon juice, discarding what is left in the sieve.

Pan fry the quail breasts until medium and allow to cool. On a medium heat cook crayfish until fully cooked, being careful not to overcook it. Allow to cool.

Take 100ml of the liquid, and heat it up. Place the gelatine leaves in cold water to soften. Once soft remove from the water and whisk into the liquid.

Roll out some clingfilm on a clean work surface, place the quail and crayfish alongside each other, pour the liquid over them and then wrap it up in a cylinder, tying both ends very tightly like a Christmas cracker. Place in an ice bath to cool. This is your ballottine.

Boil the beetroot whole, with the skin on. Once the beetroot is soft, peel and cut into small chunks, then blend in an upright blender, add some truffle oil and season with salt. Keep aside.

Bring the remaining liquid to a boil, reduce by half and add the cream. Season with salt and lemon juice.

Take the egg yolk, place it in a mixing bowl, add a cup of hot water and whisk until frothy, creating a good foam.

To serve cut the ballottine on the bias down the middle, then cut the bottom off each end so that they are flat.

Place on a plate, put a dollop of puree next to it and ‘pull’ with a spoon. Add some froth to the sauce mix and pour some foam on a plate. Garnish with fresh dill.

*This recipe is a signature dish of Chef Jacques de Jager of Salt restaurant in Cape Town.