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Crayfish with zucchini rolls and curry sauce

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Ingredients for 4 servings:

  • 200 g crayfish, ready to cook
  • 400 g green spelt
  • 1 bay leaf
  • 2 tbsp oil
  • 400 g zucchini, cut into thin strips
  • 1 stalk(s) leek, finely chopped
  • salt and pepper
  • 1 pinch(s) thyme
  • 1 pinch(s) of oregano
  • 4 tbsp mayonnaise
  • 1 tsp curry powder
  • 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

quick and clever

Boil the green spelt with the bay leaf in plenty of salted water for about 40 minutes. Season with herbs to taste. Fry the zucchini strips in the oil and then remove them from the pan. Roast the leek until golden brown. Add the crayfish and fry for 10 minutes. Season with salt and pepper. Mix the crayfish with the green spelt and stuff them into the zucchini strips. Mix together the mayo, curry powder, and lemon juice and serve the sauce with the rolls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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