Crab tails on carrot vegetable

Ingredients

• 300 g carrots (3 carrots)
• 150 g knollensellerie (1 piece)
• 1 small garlic clove
• 0.5 tsp Fennel seeds
• 1 tsp mustard seeds
• 100 ml fish stock (glass)
• 3 dill stalks
• 100 g cooked crab tail (refrigerated)
• Salt
• Pepper

Instructions

1. 1.

   Wash, peel carrots and knollensellerie and cut into narrow sticks about 5 cm long.

2. 2.

   Peel and chop garlic.

3. 3.

   Add carrots, knollensellerie sticks and garlic with fennel seeds, mustard seeds and fish stock to a pot. Bring to boil and simmer covered over low heat for 7-8 minutes.

4. 4.

   Meanwhile rinse dill, shake dry and pull into small sprigs.

5. 5.

   Place crab tails on the vegetables and simmer covered for another 2 minutes.

6. 6.

   Remove crab tails. Add dill to the vegetables, season with salt and pepper, and plate with the crab tails.