🍽️ Crayfish with Mushrooms and Dill Cream

Name: Crayfish with Mushrooms and Dill Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 carrot; 2 sprigs dill; salt; 12 crayfish; 200 g green asparagus; 250 g salsify; 0.5 stalk leek; 0.5 small green bell pepper; 0.5 small yellow bell pepper; 200 g chanterelles; 40 g butter; 1 tbsp flour; 300 ml vegetable stock (jar); 2 dill tops; 150 ml whipping cream; salt; white pepper; nutmeg

478 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 carrot
2 sprigs dill
salt
12 crayfish
200 g green asparagus
250 g salsify
0.5 stalk leek
0.5 small green bell pepper
0.5 small yellow bell pepper
200 g chanterelles
40 g butter
1 tbsp flour
300 ml vegetable stock (jar)
2 dill tops
150 ml whipping cream
salt
white pepper
nutmeg

Instructions

1. Peel the onion and the carrot and cut them into small cubes.
2. Add the onion and carrot cubes to a large pot of boiling water.
3. Add the dill and the salt.
4. Throw the crayfish into the bubbling boiling water.
5. Reduce the heat and let the crayfish simmer quietly for about 10 minutes.
6. Remove the crayfish with a slotted spoon.
7. Extract the meat from the crayfish.
8. Peel the green asparagus only at the lower end.
9. Cut the asparagus diagonally into pieces about 4 cm long.
10. Boil the asparagus in salted boiling water for about 5 minutes.
11. Drain the asparagus, rinse it with cold water, and let it drain.
12. Peel the salsify.
13. Cut the salsify into 4 cm long sticks.
14. Blanch the salsify immediately until al dente in salted boiling water to prevent discoloration.
15. Drain the salsify, rinse it with cold water, and let it drain.
16. Clean the leek and wash it.
17. Cut the leek into thin strips or rings.
18. Wash the bell peppers.
19. Core the bell peppers and halve them.
20. Cut the bell peppers into 2 mm wide strips.
21. Melt 20 g of butter in a large pot.
22. Sauté the crayfish meat briefly in the butter.
23. Remove the crayfish meat.
24. Add the leek and pepper strips to the pot.
25. Fry the vegetable strips briefly.
26. Add the chanterelles.
27. Sauté everything together for about 5 minutes over low heat.
28. Remove the leek, peppers, and mushrooms and set them aside.
29. Add the remaining butter to the pot.
30. Sprinkle in the flour.
31. Sauté the flour until golden yellow.
32. Add vegetable stock gradually until a slightly creamy sauce forms.
33. Add the dill sprigs to the sauce.
34. Let the mixture simmer covered for about 10 minutes, stirring occasionally.

Nutrition per serving

kcal: 478
Protein: 20 g · Fett/Fat: 34 g · Carbs: 18 g