North Sea Crabs on Barley and Green Asparagus
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 125 g North Sea shrimps
- 100 g pearl barley (barley pearl barley)
- 30 g leek, finely diced
- 30 g carrot (s), finely diced
- 30 g celeriac, finely diced
- 1 teaspoon capers
- 0.5 liter ½ chicken broth
- butter
- 16 stalks asparagus, green
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Put the pearl barley in a sieve and wash it thoroughly, then cook it in the chicken broth for 5 minutes, then slide the closed pot off the plate and let the pearl barley swell for 50 minutes. Put back in a sieve and thoroughly rinse the slime away under running water until it stays clear.
- Blanch the diced vegetables in boiling, salted water for one minute, rinse until ice-cold and drain well.
- Melt 1 tablespoon butter in a saucepan, add the pearl barley, vegetables and capers and mix thoroughly. Season to taste with pepper and salt.
- Peel the asparagus stalks in the lower third and blanch in boiling water for 5 minutes. Quench cold, this turns the color bright green. Halve the asparagus diagonally and toss in melted butter in a pan. Season with a little salt and a pinch of sugar. The asparagus should keep its bite.
- Place a heaped tablespoon of pearl barley and 4 pieces of asparagus in the middle of each plate. Spread the crabs on top and serve.
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