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Ingredients
Crawfish with Mixed Vegetables and Cream Sauce
- For the vegetables
- 250 grams white Asparagus
- 200 grams green Beans
- 150 grams Snow peas
- 2 carrots
- 300 grams Cauliflower
- 20 grams dried Morel
- 100 grams button Mushroom
- For the crawfish
- 1 onion
- 1 carrot
- 2 stems Dill
- 12 crayfish
- salt
- 40 grams butter
- 2 Tbsps Pastry flour
- 100 milliliters Veal stock
- 100 milliliters Whipped cream
- white peppers
- freshly grated Nutmeg
- Chervil (for garnish)
Peel the asparagus and cut diagonally into 3 cm (approximately 1 inch) long pieces. Rinse, trim and halve the beans and snow peas. Peel the carrot and cut into matchstick-sized pieces. Cook the asparagus in boiling salted water for about 5 minutes. Add the remaining vegetables and cook for another 8 minutes until al dente. Rinse in cold water and drain, reserving the cooking water. Rinse the morels in cold water and soak in 70 ml (approximately 1/4 cup) lukewarm water. Trim the button mushrooms and halve or quarter depending on size.
Peel the onion and carrot, dice and place in a large pot of boiling water. Add the dill, season with salt and lower the crawfish into the boiling water. Reduce the heat and let simmer for about 10 minutes. Remove with a slotted spoon, let cool slightly and remove the meat from the shells.
Melt 20 grams (approximately 1 1/2 tablespoon) butter in a large saucepan, sauté the crawfish meat in it briefly, then remove. Squeeze out the morels and sauté with the button mushrooms in the butter for about 5 minutes over low heat.
Remove from the pan, then melt the rest of the butter in the saucepan. Sprinkle in the flour, fry until golden and gradually add the vegetable cooking water and veal stock until a slightly creamy sauce has formed. Add the cream and season with salt, pepper and nutmeg. Add the vegetables and mushrooms to the pan, toss briefly to coat, add the crawfish and cook briefly until warmed through. Serve on warmed plates and garnish with parsley.