Crayfish in cream sauce with mussel noodles

Name: Crayfish in cream sauce with mussel noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cucumber; 7-10 Tbsp Salt; 150 g ripened cream; 1 TEASPOON Cornstarch; 320 g ribbon noodles; 125 ml Fish stock; 1 TEASPOON Horseradish (from the jar); 1 collar Dill; 50 g Trout caviar; 200 g Crayfish meat; 7-10 Tbsp possibly whole crayfish

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cucumber
7-10 Tbsp Salt
150 g ripened cream
1 TEASPOON Cornstarch
320 g ribbon noodles
125 ml Fish stock
1 TEASPOON Horseradish (from the jar)
1 collar Dill
50 g Trout caviar
200 g Crayfish meat
7-10 Tbsp possibly whole crayfish

Directions

1
Wash the cucumber and cut it into strips around the core with a peeler. Season with salt. Mix sour cream and cornstarch. Prepare noodles according to package instructions. Meanwhile bring fish stock to the boil. Stir in sour cream and horseradish and bring to the boil again.
2
Wash the dill, dab dry and pluck all but a few flags from the stalks to garnish. Fold dill into the sauce. Arrange noodles and gherkins. Drizzle with sauce and sprinkle with caviar and crayfish. Garnish with dill and possibly crayfish (with shell)