Vegetable – Surimi Pan with Herb Butter

5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 303 kcal


Herb butter

  • 0,5 fruit Zucchini fresh
  • 1 fruit Red pepper
  • 1 middle Fresh white onion
  • 1 pole Spring onions fresh
  • 1 big toe Garlic clove
  • 1 disc Fresh ginger
  • 100 Milliliters Cream
  • 2 small ladles Vegetable broth
  • Salt, pepper
  • Masalla spice from the mill to taste
  • Lemon zest organic lemon
  • 100 g Beat the butter wax until frothy
  • 100 g Sea salt (Fleur de Sel)
  • Chives freshly cut into small pieces as desired
  • Harissa spice a.d.M.
  • Lemon zest as needed



  • Remove the chopsticks from the cover and set aside. The vegetables (can be your own choice, whatever is there) clean and cut into pieces. Chop the garlic very small, I prefer to rub the ginger into the vegetables. Are you ready? then it all happens very quickly.
  • Put the coated pan on the pan, sweat the vegetables without oil, sprinkle with some brown sugar (caramelize), then add a little vegetable stock, sauté gently. Take out the vegetables, brown the surimi sticks all around with a little olive oil, pour the cream (can be a little more) and let it soak in. Spice up .
  • Arrange the vegetables on a preheated plate, add the surimi sticks, if you want to season again, that's it. PS: I like these things now and then, so I liked it.

The herb butter

  • goes very quickly. Beat the butter until frothy, add the finely chopped chives, mix the Harissa spice and salt, work in the lemon zest and you're done. Maybe some fresh garlic or powder as you like.


Serving: 100gCalories: 303kcalCarbohydrates: 3.3gProtein: 2.4gFat: 31.7g
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Written by John Myers

Professional Chef with 25 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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