Summary

Ingredients

• 1 bunch spring onion (s)
• 125 g carrot (s)
• 3 shallot (s)
• 2 cloves garlic)
• 40 g butter (shrimp or lobster butter)
• 800 ml fish stock (lobster stock or equivalent amount water with lobster soup paste)
• 200 ml white wine
• 2 tablespoon herbs, frozen (8 herb mixture)
• 150 g crab meat (crayfish meat), loosened
• 0.5 ½ lemon (organic), the grated zest and the juice from it
• 1 pinch (s) turmeric
• Herbal salt
• pepper
• herbs, fresh (e.g. parsley, dill, chives, to taste)
• 1 tablespoon crème fraîche

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Instructions

1. Cut 1 bunch of spring onions into rings. Peel and finely dice 125 g carrots. Dice 3 shallots and 2 cloves of garlic.
2. Heat 40 g of shrimp butter in a saucepan. Sauté shallots, garlic and carrots in it. Deglaze with 800 ml lobster stock (or water and lobster soup paste) and 200 ml white wine and season with herb salt, salt, pepper and a pinch of turmeric. Then let the vegetables simmer for 10 minutes.
3. Add spring onion rings and simmer for another 2-3 minutes. Then add 2 tablespoons of frozen herbs and 150 g of crayfish meat. Heat again and season well with salt and pepper and ½ untreated lemon (zest and juice).
4. Fill into plates, add a tablespoon of crème fraîche to each portion and sprinkle with herbs (e.g. parsley, dill, chives).
5. You can find my recipe for shrimp butter in the database.