Kriibsen

== Description ==
Crayfish Luxembourg-style
== Ingredients ==
* 48 living crayfish
* 2 shallots
* 1 carrot
* some green celery
* a sprig of thyme
* chopped parsley and tarragon
* 1 bay leaf
* 100 g butter
* salt and freshly ground pepper
* ¼ litre Luxembourg Riesling + ¼ litre fish stock or ½ litre Luxembourg Riesling
== Directions ==
# Chop the vegetables very finely, and mix with the parsley and tarragon.
# Lightly fry the vegetables in 50 grams of butter, pour in the riesling and fish stock, and simmer for twenty minutes.
# Do not forget the thyme and bay leaf.
# Add salt and pepper to taste.
# Now send sensitive people from the kitchen and take the crayfish.
# First of all make sure they are all alive.
# Place sieve ready, take a crayfish and lay it on a chopping board.
# Hold the tail in one hand, and take hold of the central fins, tearing them out in one movement, twisting at the same time.
# Make sure the thin blue-black intestine is thoroughly removed, as it tastes terrible.
# Place the simmering vegetables on a very high heat and bring to a boil.
# Throw the crayfish straight in together.
# Cover and continue to boil hard.
# Stir from time to time.
# They are ready in about ¼ hour.
# Serve on a very hot dish.
# Having mixed in the rest of the butter, pour the contents of the pan over the crayfish and garnish with the parsley.
Category:Crayfish Recipes
Category:Fish stock and broth Recipes
Category:Luxembourgish Meat Dishes
Category:Recipes that need photos
Category:Riesling Recipes
Category:Tarragon Recipes
Category:Thyme Recipes
Category:Celery Recipes
Category:Carrot Recipes
Category:Shallot Recipes