Büsum Crab Pan

Summary

Ingredients

• 600 g potato (s), waxy
• 300 g North Sea shrimps
• 1 medium onion (s), finely diced
• 3 tablespoon, leveled clarified butter
• 3 tablespoon rapeseed oil
• salt
• Pepper, white, freshly ground
• Clarified butter
• 4 medium egg (s)
• Dill, parsley or chives

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Instructions

1. Boil 600g waxy potatoes in their skins for 20 minutes until tender. Drain, cool for a few minutes, peel, and slice into rounds approximately 5 mm thick. Let cool completely. If using whole shrimps, coarsely chop them. Peel and finely dice 1 medium onion.
2. Heat half the clarified butter and half the rapeseed oil in a large pan over medium-high heat. Add half the potato slices and fry, turning carefully occasionally, until crispy and golden (approximately 5-7 minutes). Transfer to a 100°C (212°F) oven to keep warm while cooking the remaining batch.
3. In the same pan, heat the remaining oil and clarified butter over medium-high heat. Add the remaining potato slices and fry until crispy and golden (approximately 5-7 minutes), turning carefully. Add the diced onion and fry for 1-2 minutes more. Return the first batch of potatoes to the pan. Season generously with salt and freshly ground white pepper. Add the shrimps and toss gently to warm through. Remove from heat.
4. In a second pan, melt a small amount of clarified butter over medium heat. Fry 4 eggs sunny-side up until the whites are just set and the yolks are still runny (approximately 3-4 minutes).
5. Gently fold the warm shrimps into the potato mixture. Divide between plates. Sprinkle with freshly chopped dill, parsley, or chives. Top each portion with a fried egg.
6. Serve with cucumber salad, pickled beetroot, or lamb's lettuce on the side.