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Cooking Recipe Video : Fried crayfish on saffron risotto with a pistou sauce

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Restaurant: Schwarzwaldstube

Chef: Harald Wohlfahrt

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4.1/ 5 - 15 votes - 903 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Fried crayfish on saffron risotto with a pistou sauce Fried crayfish
Recommended wine with the dish:
Chablis 1er cru
Difficulty level:
Cooking recipe viewed:
903
Cooking Recipe Preparation time
  • Preparation time & cooking: 40 minutes
Cooking Recipe Ingredients
  • 4 crayfish of about 0.77 lbs.
  • 1 tsp. olive oil
  • Salt, pepper
  • Cayenne pepper
For the risotto:
  • 3.5 oz. rice
  • 0.53 gallons fish stock (fish fond)
  • 2 shallots
  • 2 tsp. white wine (Riesling)
  • 10 saffron pills
  • 2 tbps. Parmesan cheese
  • 4 tbsp. vegetables, cut in dice (carrots, celery, leek)
  • 3 tomatoes
  • Salt and pepper (mill)
  • 1.76 oz. butter
  • 2 tbsp. pistou
For the pistou sauce:
  • 2 tsp. olive oil
  • 1 small bouquet basil
  • 2 garlic cloves
  • 1 oz. finely grated parmesan cheese
  • Salt and pepper (from a mill)
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Pistou sauce preparation:
  1. Put the basil leafs, olive oil and peeled garlic clove in a mixer.
  2. Insert the grated parmesan, salt and pepper. Let it rest for 24 hours.
Risotto preparation:
  1. Melt half of the butter and boil the shallots. Add the rice and let it cook, avoiding to colour it. Deice with white wine. Then, add the saffron pills.
  2. Cover the whole with the fish fond. Finally, put it in the oven at 428 degrees F. Salt and pepper.
  3. Stir regularly, adding fond, if necessary, until the rice is cooked tender. In the end, add the vegetable dice, tomatoes, the remaining butter and the parmesan.
Crayfish preparation:
  1. Cut the crayfish in half. Salt and pepper.
  2. Heat olive oil in a pan. Sear well each crayfish side.
  3. Then, place it in the oven at 482 degrees F for 6-8 minutes. Salt and pepper lightly again.
  4. Distribute the risotto on the serving dishes. Take the crayfish out of the carcass and place them on the risotto, where you have previewed to place them.
For the final touch:
  1. Using a paintbrush, pour the pistou sauce over the crayfish and serve the dish. Enjoy!
Restaurant
Name:
Schwarzwaldstube
Phone:
+ (49)07 44249 20
Website:
Address:
"Tonbach Strasse, 237
City:
72270 Baiersbronn-Tonbach
Country:
Ge
Overview:
"Harald Wohlfahrt's repuration is unquestionable. Being chef with an immense talent, he has been ranked number 1 in all serious rankings in Germany for ten consecutive years and attracts culinary gourmands from the entire world…"
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