Duet of crayfish and North Sea crabs

Name: Duet of crayfish and North Sea crabs
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 bunch of greens; 4 Stem(s) Parsley; 1 TABLESPOON Butter or margarine; 75 ml Vegetable broth; 75 g Emmental cheese; 2 1/2-3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Sugar; 1-2 TEASPOONS medium hot mustard; 4 TABLESPOONS Olive oil; 200 g Crayfish meat; 200 g North Sea crab meat; 2 Federation Dill

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

1 bunch of greens
4 Stem(s) Parsley
1 TABLESPOON Butter or margarine
75 ml Vegetable broth
75 g Emmental cheese
2 1/2-3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Sugar
1-2 TEASPOONS medium hot mustard
4 TABLESPOONS Olive oil
200 g Crayfish meat
200 g North Sea crab meat
2 Federation Dill

Directions

1
Clean and wash the soup greens and cut them into fine sticks. Wash the parsley, dab dry and remove the leaves. Except for a few leaves for garnishing, chop finely
2
Heat butter in a pot, sauté soup greens in it, deglaze with broth, cover and stew for 5-7 minutes. Pour off, rinse with cold water and let it cool down a little
3
In the meantime cut the cheese into fine sticks for the dressing. Mix 2 tablespoons vinegar, salt, pepper, sugar and mustard. Fold in 3 tablespoons of olive oil. Pat the crab meat dry
4
Mix half of the soup vegetables with crayfish and half with North Sea crabs. Mix in 1/2 tbsp. olive oil and half of the parsley. Season to taste with salt, pepper and 1/2-1 tbsp vinegar and arrange separately on plates and in small bowls.
5
Lavez l'aneth, séchez-le, arrachez les fanions et hachez-les finement. Mélanger l'aneth et le fromage dans la marinade. Versez un peu de vinaigrette sur le duo. Garnir de persil