Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Crayfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.
Category:Luxembourgish Recipes
Category:Luxembourgish Meat Dishes