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Recipes

Asparagus Stew with Crayfish

By KACHEN

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. Brush the potatoes thoroughly under running water and then cut into quarters lengthways.
  2. 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
  3. Add the cream and season with salt and pepper. Cover the potatoes and cook over a low heat for 30 minutes, stirring occasionally.
  4. 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.
  5. 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

KACHEN
KACHEN

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