Crayfish in Crustacean Nage with Apricot Raviolo

Steep crayfish in boiling hot caraway water for 2 min, break out and pick up noses.

Nage:

Chop carcasses and fry. Add vegetables and culinary herbs and tomato. Extinguish with cognac and port wine. Pour fish stock and simmer on low heat for 1/2 hour, then strain. Before serving, thicken with butter and apricot juice.

Apricot raviolo:

Mix apricots and tomatoes with julienne of cretamelisse and chervil leaves and season strongly with salt and freshly ground pepper. Coat 4 wan tan leaves with egg white. Put 1/4 of the filling on top and close with the remaining leaves. Cut out and cook in salted water for about 1 minute. Then glaze with butter and vegetable soup.

The menu Composition of the huchen Crayfish in crustacean nage with apricot raviolo Glazed veal shank – parsley root vegetables and Brez’nknoedelsoufflee Lukewarm goat cheese charlotte with glazed chestnuts

Our tip: It is best to use fresh herbs for a particularly good aroma!

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