Fine ribbon noodles with crayfish in Riesling cream sauce

Name: Fine ribbon noodles with crayfish in Riesling cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200-250 g Crayfish tails (deep-frozen or vacuum-packed); 350 g Leeks (leek); 250 g Tagliatelle Noodles; 7-10 Tbsp Salt; 20 g Butter or margarine; 150 ml dry white wine (e.g. Riesling); 250 g Whipped cream; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 80 g grated Comté cheese; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200-250 g Crayfish tails (deep-frozen or vacuum-packed)
350 g Leeks (leek)
250 g Tagliatelle Noodles
7-10 Tbsp Salt
20 g Butter or margarine
150 ml dry white wine (e.g. Riesling)
250 g Whipped cream
1-2 TEASPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
80 g grated Comté cheese
7-10 Tbsp Grease

Directions

1
Defrost frozen crayfish tails. Clean, wash and drain the leek. Cut off approx. 50 g of the white leek and dice finely. Cut the remaining leek into rings.
2
Prepare the pasta with the leek rings in boiling salted water according to the instructions on the packet. Rinse crayfish and pat dry. Heat the fat in a pan. Fry the crayfish lightly in it. Finally add the leek cubes, steam briefly and deglaze with wine and cream.
3
Bring to the boil and simmer for 1-2 minutes. Add the sauce thickener and bring to the boil again briefly while stirring. Season sauce with salt, pepper and sugar. Drain the noodle-leek mixture and let it drain.
4
Grease 8 mussel shells or an ovenproof dish. Add the pasta, spread the sauce over it and sprinkle with cheese. Gratinate under the preheated grill for approx. 5 minutes or bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes.