Crayfish Salad with Stuffed Tomatoes
Ingredients
- Ingredients
- 1 Fennel bulb
- 1 Tbsp Caper
- 100 grams Snow peas
- salt
- 3 Tbsps Mayonnaise
- 2 Tbsps Yogurt (0.1% fat)
- 1 Tbsp Wine vinegar
- 200 grams shrimp
- freshly ground peppers
- 4 Tomatoes
- 1 Endive
- 4 stalks Chives
- 2 Tbsps lemon juice
- 2 Tbsps vegetable oil
- 1 pinch sugar
Preparation steps
Rinse the fennel, trim, cut off the stalks, set aside the leaves for garnishing and cut the fennel into thin strips. Drain the capers and finely chop. Rinse the sugar snaps, trim and blanch in salt water. Rinse with cold water, drain and cut into fine strips. Mix the mayonnaise with the yogurt, vinegar, fennel, snow peas, capers and crayfish. Season with salt and pepper.
Rinse the tomatoes, cut out the stems and blanch in boiling water. Rinse with cold water, drain and take off the skin. Cut the top off of each tomato and scoop out the inside.
Rinse the endive, trim and cut crosswise into strips. Rinse the chives, shake dry and cut into thin rings. Mix the chives with the lemon juice and the oil and season with salt, sugar and pepper. Mix in the endive and fill each tomato with the endive mixture.
Devide the crayfish salad among plates, top with the stuffed tomatoes, garnish with fennel leaves and serve.
