Summary

Ingredients

• 200 ml white wine, drier
• salt and pepper
• 60 g butter, cold
• 0.5 liter ½ chicken broth
• 3 egg yolks
• 1 tablespoon curry powder
• 100 g crabs
• 1 bunch dill

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Instructions

1. Let the wine, salt and pepper reduce a little. Pour the cold butter into the hot liquid while stirring vigorously.
2. Bring the chicken stock to the boil in an extra saucepan and remove from the heat. Mix the egg yolks with the crème fraîche and add to the broth. Add curry powder. Add white wine liquid. Put the shrimp in the broth, let it get hot. Decorate with dill.