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Crayfish "Geisha"

4 servings

Ingredients

• Crayfish (nach Bedarf)
• Caraway (nach Bedarf)
• Parsley stems (nach Bedarf)
• 1 Prise Salt
• Root vegetables (nach Bedarf)
• Onion (nach Bedarf)
• Oil (nach Bedarf)
• Cognac (nach Bedarf)
• Flour (nach Bedarf)
• Curry powder (nach Bedarf)
• Dill (chopped) (nach Bedarf)
• whipped cream (nach Bedarf)
• broth (nach Bedarf)
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• puff pastry tartlets, small (nach Bedarf)
• Mushrooms (sliced) (nach Bedarf)
• butter (nach Bedarf)

Instructions

1. Clean crayfish and cook in salted water with caraway and parsley stems, then shell.
2. Cut root vegetables and onion into small pieces and sauté light golden in hot oil.
3. Cut crayfish tails into cubes, add them, and flambe with cognac.
4. Dust lightly with flour, mix in some curry powder, salt, and chopped dill.
5. Add whipped cream and some stock to create a thick sauce.
6. Bring to a quick boil, season piquantly with lemon juice and Worcestershire sauce.
7. Fill small, hot puff pastry shells with this.
8. Place one thick mushroom slice, stewed in butter, on top of each and garnish with shelled crayfish claws.

Based on a cookbook by Hans Hofer (1964), adapted with AI.