Ingredients
- 750 g small spring potatoes
- 50 g butter
- 10 g crab paste optional (if not available, add 10 g butter)
- 40 g flour
- 400 ml chicken stock
- 200 ml whipping cream
- Salt
- White pepper from the mill
- 750 g asparagus
- 1 small clove of garlic
- 250 g crayfish, shelled (2 packages of 125 g)
- 1 tbsp lemon juice
- 1 bunch of parsley or cress
Instructions
- Brush the potatoes thoroughly under running water and then cut into quarters lengthways.
- Heat the butter and crayfish paste in a wide pan until lightly foamed. Sauté the potatoes on all sides, sprinkle over the flour, stir well and allow to sweat. Slowly pour in the chicken stock, stirring vigorously
- Add the cream and season with salt and pepper. Cover the potatoes and cook over a low heat for 30 minutes, stirring occasionally.
- In the meantime, peel the asparagus and cut into bite-sized pieces. Put the asparagus heads aside. Stir the asparagus pieces into the potatoes after 15 minutes' cooking time. Add the asparagus heads 5 minutes later. Peel and crush the garlic and stir into the stew.
- Flavour the stew with lemon juice. Add the crayfish and leave to steep for 5 minutes. Chop the parsley or cress and sprinkle over the stew before serving.
WINE PAIRING: SPRING WINE, 2023,LES VIGNERONS DE DOMAINES VINSMOSELLE WHITE WINE
Partner recipe: the Vignerons de Domaines Vinsmoselle
