Dietician's Choice, Recipes
Published:
August 24, 2021
August 24, 2021
Crayfish on a plate with chanterelles, dill pesto and roasted hazelnuts
This recipe is for you who love crayfish but doesn’t like to peel them. Or if you just happen to like the combination of crayfish, dill, cheese and chanterelles – then this recipe is also for you!
PrintCrayfish on a plate with chanterelles, dill pesto and roasted hazelnuts
- Servings : 4 1x
Scale
Ingredients
1 butternut pumpkin
600 g red cabbage
1 1/2 dl hazelnuts
1 bunch of fresh dill
1 clove garlic
50 g cheese
200 g chanterelles
200 g crayfish tails
To have at home:
Rapeseed oil
Salt & pepper
Instructions
- Heat the oven to 200 degrees Celsius. Divide the pumpkin into smaller pieces (yes, the skin should remain). Divide red cabbage into smaller pieces and place on a plate with paper together with the pumpkin. Drizzle with oil and roast in the oven for about 20 minutes.
- Roast the hazelnuts in a dry pan and then mix 1/2 dl of the nuts with dill (save a few sprigs for garnish), garlic and 1 dl oil. Finely grate half of the cheese and mix into the pesto and season it with salt and pepper.
- Divide chanterelles, place in a dry pan and fry on medium heat. When the liquid is gone, add a little oil, salt and pepper and fry until they get a little color.
- Take the plate out of the oven, sprinkle with chanterelles, drained crayfish tails, the rest of the hazelnuts and the cheese. Drizzle with dill pesto, add some more dill and serve directly from the plate. Preferably with a good bread to dip in dill pesto if there is anything left!
This is a guest post. Any opinions expressed are the writer’s own.
