← All recipes

🍽️ Crab Strips on Sautéed Root Vegetables

100 kcal · 30 min · 4 servings

Ingredients

• 300 g carrots (3 carrots)
• 150 g celeriac (1 piece)
• 1 small garlic clove
• 0.5 tsp fennel seeds
• 1 tsp mustard seeds
• 100 ml fish stock (jar)
• 3 sprigs dill
• 100 g cooked lobster tail (chilled section)
• salt
• pepper

Instructions

1. 1. Wash the carrots and celeriac thoroughly.
2. 2. Peel the carrots and celeriac.
3. 3. Cut the vegetables into thin sticks.
4. 4. The sticks should be about 5 centimeters long.
5. 5. Peel the garlic clove.
6. 6. Finely chop the garlic.
7. 7. Place the carrots, celeriac sticks, and garlic into a pot.
8. 8. Add fennel seeds and mustard seeds.
9. 9. Pour the fish stock into the pot.
10. 10. Bring the mixture to a boil.
11. 11. Reduce the heat to low.
12. 12. Cover the pot.
13. 13. Sauté the vegetables for 7 to 8 minutes.
14. 14. Rinse the dill under running water.
15. 15. Shake the dill dry.
16. 16. Pluck the dill into small leaves.
17. 17. Place the crab strips on top of the vegetables.
18. 18. Cover the pot again.
19. 19. Sauté everything for another 2 minutes.
20. 20. Remove the crab strips from the pot.
21. 21. Add the dill to the vegetables in the pot.
22. 22. Season the vegetables with salt.
23. 23. Season the vegetables with pepper.
24. 24. Plate the vegetables.
25. 25. Place the crab strips on top.

Nutrition per serving

• kcal: 100
• Protein: 11 g · Fett/Fat: 3 g · Carbs: 7 g