crab ragout

Ingredients for 4 servings:

• 400 g crab meat
• 4 shallots
• 2 tbsp butter
• 2 cl Pernod
• ⅛ liter white wine, dry
• 400 ml crustacean stock or fish stock
• some salt and pepper
• 12 carrot(s), young
• 12 stalk(s) asparagus, green
• salt water
• 2 tbsp flour
• Chervil, chopped, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

light spring dish

Peel the shallots and dice them. Melt the butter, fry the shallots briefly in the butter, and sprinkle with the flour. Mix everything well. Deglaze with the Pernod, stock, and white wine, and simmer. Wash and peel the carrots. Peel the bottom part of the asparagus and then cut into 3 pieces. Cook both in salted water for 8-10 minutes until al dente. Add the crab meat to the warm stock and heat through. Drain the vegetables and add them. Garnish with finely chopped chervil and serve with rice.