River Crab with Mushrooms and Dill Cream

Ingredients

• 1 onion
• 1 Carrot
• 2 sprigs dill
• Salt
• 12 river crabs
• 200 g green asparagus
• 250 g black salsify
• 0.5 stalk leek
• 0.5 small green bell pepper
• 0.5 small yellow bell pepper
• 200 g chanterelles
• 40 g Butter
• 1 tbsp flour
• 300 ml vegetable stock (glass)
• 2 dill sprigs
• 150 ml Heavy Cream
• Salt
• white pepper
• nutmeg

Instructions

1. 1.

   Peel and dice the onion and carrot, then add them to a large pot of boiling water. Add dill and salt, then toss in the crabs. Reduce heat and simmer gently for about 10 minutes. Remove the crabs with a slotted spoon and separate the meat.

2. 2.

   For the ragout, peel only the lower ends of the green asparagus and cut diagonally into ~4 cm pieces. Boil in salted water for about 5 minutes, then drain, shock, and set aside. Peel the black salsify, cut into 4 cm sticks, blanch immediately in boiling salted water to prevent discoloration, then drain, shock, and set aside. Clean the leek, wash, and slice into narrow strips or rings. Wash the bell peppers, trim, halve, seed, and cut into 2 mm wide strips. Clean the chanterelles; split large ones, leave small ones whole.

3. 3.

   Melt 20 g butter in a large pot and quickly sauté the crab meat, then remove it. Add leek and pepper strips to the pot and briefly brown them, then add the chanterelles and continue cooking together for about 5 minutes over low heat. Remove the leek, pepper, and mushrooms and set aside. Add the remaining butter to the pot, sprinkle in flour, sauté until golden yellow, then gradually add vegetable stock until a slightly thickened sauce forms. Add dill sprigs and simmer covered on low heat for about 10 minutes while stirring occasionally. Remove the dill sprigs again, enrich the sauce with cream, and season with salt, pepper, and nutmeg. Return the asparagus, black salsify, leek, peppers, chanterelles, and crab meat to the pot, briefly warm them in the sauce until everything is heated through, then serve.