Crawfish with Mushrooms and Dill Cream
Ingredients
- For the sauce
- 200 grams green Asparagus
- 250 grams Salsify
- ½ stalk Leeks
- ½ small green Bell pepper
- ½ small yellow Bell pepper
- 200 grams Chanterelle
- also
- 40 grams butter
- 1 Tbsp Pastry flour
- 300 milliliters vegetable stock (jarred)
- 2 Dill
- 150 milliliters Whipped cream
- salt
- white peppers
- Nutmeg
Preparation steps
For the crawfish, peel and dice the carrot and onion. Add the carrots, onions, dill, and salt to a large pot of boiling water. Add the crabs, reduce the heat, and simmer gently for 10 minutes. Remove the crawfish from the water with a skimmer, then remove the meat.
Peel the bottoms of the asparagus, then slice on a bias into 4 cm (approximately 1 1/2 inch) pieces. Cook the asparagus in boiling salted water for 5 minutes. Remove from the water and drain. Peel the salsify, julienne into 4 cm (approximately 1 1/2 inch) pieces, and blanch in the boiling salted water. Remove from the water and drain. Rinse, trim, and thinly slice the leeks. Rinse, halve, and trim the peppers. Remove the seeds and cut into 2 mm (approximately 1/10 of an inch) wide strips. Wipe the chanterelle mushrooms. Halve the large mushrooms, and leave the small mushrooms whole.
Heat 20 g (approximately 3/4 of an ounce) of butter in a large saucepan. Add the crawfish meat, sauté briefly, then remove. Add the leeks and peppers to the pan, sauté briefly, then add the chanterelles and sauté over low heat for minutes. Remove the vegetables from the pan and set aside. Add the flour, cook until golden brown, then gradually incoporate the vegetable stock until a creamy sauce has formed. Mix in the dill sprigs, cover, and simmer gently for 10 minutes. Remove the dill sprigs, then add the cream to the sauce and season to taste with salt, pepper, and nutmeg. Return the vegetable mixture and the crawfish to the pan and toss until thoroughly combined. Heat through, and serve.
