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[[Image:image.jpg|right|thumb|]] |
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==Description== |
==Description== |
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==Ingredients== |
==Ingredients== |
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| − | * 48 living |
+ | * 48 living [[Crayfish]] |
| − | * 2 shallots, 1 carrot, |
+ | * 2 shallots, 1 [[carrot]], |
| − | * some green celery, a sprig of thyme |
+ | * some green [[celery]], a sprig of [[thyme]] |
| − | * chopped parsley and tarragon |
+ | * chopped [[parsley]] and [[tarragon]] |
* 1 bayleaf |
* 1 bayleaf |
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| − | * 100 gr. butter |
+ | * 100 gr. [[butter]] |
| − | * salt and freshly ground pepper |
+ | * [[salt]] and freshly ground [[pepper]] |
| − | * ź litre Luxembourg Riesling + ź litre fish stock, or |
+ | * ź litre Luxembourg [[Riesling]] + ź litre [[fish stock]], or |
| − | * ˝ litre Luxembourg Riesling |
+ | * ˝ litre Luxembourg [[Riesling]] |
==Directions== |
==Directions== |
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| − | #Chop the vegetables very finely, and mix with the parsley and tarragon. Lightly fry the vegetables in 50 grams of butter, pour in the Riesling and fish stock, and simmer for twenty minutes. Do not forget the thyme and bayleaf. Add salt and pepper to taste. |
+ | #Chop the vegetables very finely, and mix with the [[parsley]] and [[tarragon]]. Lightly fry the vegetables in 50 grams of [[butter]], pour in the [[Riesling]] and [[fish stock]], and simmer for twenty minutes. Do not forget the [[thyme]] and bayleaf. Add [[salt]] and [[pepper]] to taste. |
| − | #Now send sensitive people from the kitchen and take the |
+ | #Now send sensitive people from the kitchen and take the [[Crayfish]]. First of all make sure they are all alive. Place sieve ready, take a [[Crayfish]] and lay it on a chopping board. Hold the tail in one [[hand]], and take hold of the central fins, tearing them out in one movement, twisting at the same time. Make sure the thin blue-black intestine is thoroughly removed, as it tastes terrible. |
| − | #Place the simmering vegetables on a very high heat and bring to a boil. Throw the |
+ | #Place the simmering vegetables on a very high heat and bring to a boil. Throw the [[Crayfish]] straight in together. Cover and continue to boil hard. Stir from time to time. They are ready in about ź hour. |
| − | #Serve on a very hot dish. Having mixed in the rest of the butter, pour the contents of the pan over the |
+ | #Serve on a very hot dish. Having mixed in the rest of the [[butter]], pour the contents of the pan over the [[Crayfish]] and garnish with the [[parsley]]. |
[[Category:Luxembourgish Recipes]] |
[[Category:Luxembourgish Recipes]] |
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[[Category:Luxembourgish Meat Dishes]] |
[[Category:Luxembourgish Meat Dishes]] |
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[[Category:thyme Recipes]] |
[[Category:thyme Recipes]] |
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[[Category:Crayfish Recipes]] |
[[Category:Crayfish Recipes]] |
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| + | [[category:fish stock Recipes]] |
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| + | [[category:Riesling Recipes]] |
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| + | [[category:parsley Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:pepper Recipes]] |
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| + | [[category:celery Recipes]] |
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| + | [[category:carrot Recipes]] |
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| + | [[category:salt Recipes]] |
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| + | [[category:hand Recipes]] |
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Revision as of 17:57, 24 May 2006
Description
Ingredients
- 48 living Crayfish
- 2 shallots, 1 carrot,
- some green celery, a sprig of thyme
- chopped parsley and tarragon
- 1 bayleaf
- 100 gr. butter
- salt and freshly ground pepper
- ź litre Luxembourg Riesling + ź litre fish stock, or
- ˝ litre Luxembourg Riesling
Directions
- Chop the vegetables very finely, and mix with the parsley and tarragon. Lightly fry the vegetables in 50 grams of butter, pour in the Riesling and fish stock, and simmer for twenty minutes. Do not forget the thyme and bayleaf. Add salt and pepper to taste.
- Now send sensitive people from the kitchen and take the Crayfish. First of all make sure they are all alive. Place sieve ready, take a Crayfish and lay it on a chopping board. Hold the tail in one hand, and take hold of the central fins, tearing them out in one movement, twisting at the same time. Make sure the thin blue-black intestine is thoroughly removed, as it tastes terrible.
- Place the simmering vegetables on a very high heat and bring to a boil. Throw the Crayfish straight in together. Cover and continue to boil hard. Stir from time to time. They are ready in about ź hour.
- Serve on a very hot dish. Having mixed in the rest of the butter, pour the contents of the pan over the Crayfish and garnish with the parsley.