Béchamel potatoes with crayfish

Name: Béchamel potatoes with crayfish
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 TEASPOON Sugar; 4 medium sized potatoes (à approx. 150 g); 50 g Butter or margarine; 40 g Flour; 100 ml White wine; 500 ml Milk; 1/2 packet (25 g) Crab Butter; 7-10 Tbsp Cayenne pepper; 15 precooked crayfish tails; 7-10 Tbsp Chervil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

500 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 TEASPOON Sugar
4 medium sized potatoes (à approx. 150 g)
50 g Butter or margarine
40 g Flour
100 ml White wine
500 ml Milk
1/2 packet (25 g) Crab Butter
7-10 Tbsp Cayenne pepper
15 precooked crayfish tails
7-10 Tbsp Chervil

Directions

1
Peel the asparagus, cut off the woody ends. Boil up about 1 1/2 litres of water, season with salt, nutmeg and sugar. Cook the asparagus for 8-10 minutes. Peel, wash and roughly dice the potatoes. Remove the asparagus.
2
Cook potato cubes in boiling asparagus stock for about 5 minutes. Melt fat, stir in flour and sweat for about 5 minutes. Take out the potatoes. Measure 400 ml asparagus stock. Deglaze roux with wine, milk and asparagus stock. Simmer the béchamel for about 15 minutes, stirring occasionally. Cut off asparagus tips about 3 cm long. Cut remaining asparagus into short pieces. Bring the béchamel to the boil, stir in crab butter and season to taste.
3
Simmer the béchamel for about 15 minutes, stirring occasionally. Cut off asparagus tips about 3 cm long. Cut remaining asparagus into short pieces. Bring the béchamel to the boil, stir in crab butter and season to taste. Heat up the crabs, asparagus and potatoes for about 5 minutes. Arrange and garnish with chervil