Vichyssoise with Crayfish
A Vichyssoise featuring fresh crayfish, a recipe from the crustacean category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g starchy potatoes
- 500 g leeks
- 1 l chicken stock
- 3 tbsp crème fraîche
- 125 ml heavy cream
- 1 tbsp chives
- Pepper (freshly ground)
- Sea salt
- Nutmeg (freshly grated)
- 12 freshwater crayfish
- 1 tbsp butter
- Basil pesto (fresh or jarred)
Instructions
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1.
Peel the potatoes, slice them thinly and simmer in the stock until tender. Meanwhile wash, trim, and finely chop the leeks.
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2.
After 10 minutes add the leeks and blend for another 5 minutes in a blender.
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3.
Strain through a fine sieve, then fold in crème fraîche and cream. Season generously with pepper, salt, and nutmeg.
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4.
Refrigerate for at least six hours, then adjust seasoning as needed.
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5.
Wash and brush the crayfish, then boil in sparkling water for about 3 minutes. Break off the tail and claw meat. Split the tails lengthwise and remove the intestines. Heat butter in a pan and gently sauté the crayfish for about 4 minutes, turning frequently.
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6.
Serve the Vichyssoise in soup bowls. Spoon a small dollop of pesto on top, stir once with a fork, then arrange the crayfish on the surface. Garnish with fresh potato chips and leek spaghetti before serving.
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7.
For the chips, wash potatoes and slice them very thinly. Fry in plenty of oil and drain on kitchen paper.
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8.
For the leek spaghetti, cut leeks lengthwise into fine strips, sauté until translucent in ample oil, then drain on kitchen paper.
