Vine leaves stuffed with crayfish, oatmeal and cream flower and dip
Ingredients for 4 people
24 vine leaves
40 ml extra virgin olive oil
1 small onion
1 leek
1 green pepper, chopped
Very little garlic
80 ml white wine
20 g of oatmeal soaked in lobster broth
20 g crayfish
20 g flower
1 teaspoon sweet mustard
1 teaspoon fresh fennel
Salt and pepper
Materials for the dip
20 gr. fresh butter
35ml cream
1 pinch saffron
Juice and zest of 1 lime
Lobster broth
Wither with the olive oil with the chopped onion, leek, pepper and garlic and deglaze with wine.
Allow to evaporate at least half of wine and add the chopped crayfish tails, the flower, mustard, chopped fennel, bulgur, salt and pepper.
Fill the vine and wrap tightly stuffed. The place in a saucepan, cover with a saucer, add lobster broth and simmer.
For the dip. In a bowl place the cream and saffron and let it get damp to remove the color. After 10-15 minutes beat the mixture is fluffy and hard to grasp.
At the end add the lemon juice and zest of lime.
Serve hot or cold stuffed with cream dip. |
