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Leibz Allorlei with Lobster, Crayfish and Breadcrumbs (Melanie Müller)
The perfect leibz allorlei with lobster, crayfish and breadcrumbs (melanie müller) recipe with a picture and simple step-by-step instructions.
Breadcrumbs
- 150 g Crayfish
- Lobster butter
- 1 bunch Finger carrots
- 250 g Peas
- 100 g Dried morel
- 1 bunch Fresh asparagus
- 1 Cauliflower fresh
- 25 g Butter
- 50 g Breadcrumbs
- 1 Egg
- 1 pinch Salt
- 1 pinch Nutmeg
- Cut the vegetables into small pieces and lightly blanch them little by little. Soak the morels in the water for about an hour.
- Then pour the water from the morels with the vegetable stock onto the lobster butter and heat. Bring everything to a boil and season with salt and pepper.
- Toss the fresh crayfish in butter and season with salt or herbs, depending on your taste.
Breadcrumbs
- All the ingredients for the breadcrumbs should be at the same temperature. Therefore, store butter, eggs and breadcrumbs about 24 hours before preparation in a place that is not too cold but not too warm.
- Butter, egg and breadcrumbs are then kneaded and seasoned with salt and nutmeg.
- Shape into small dumplings and add to boiling salted water or broth and let it steep there until the dumplings float on top. Then you can lift them out and serve them straight away.
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