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Crayfish with Green Tea

Mix tea with spices and infuse with fish stock. Strain, add oil and marinade crayfish in the warm dressing for 2 hours. Sautée parsnips (peeled and sliced) in olive oil, add crème fraîche and joghurt and braise until tender. Season to taste and serve with crayfish.

For 4 servings you need:

  • 16 ready-to-cook crayfish
  • 5 tsp Sencha
  • 1/4 l fish stock
  • 1 star anis seed
  • 1/16 l lemon vinegar
  • 6 peppercorns
  • 4 tbsp olive oil
  • 1 clove
  • sea salt
  • 200g parsnips
  • 2 tbsp jogurt
  • 2 tbsp créme fraiche
  • lemon juice