Sweetbread Ragout with Crayfish

1. the day before, soak the sweetbreads for at least 20 minutes, renewing the water several times.

several times. In a large pot, bring enough salted water to a boil. 2.

Place the crayfish in portions (no more than 4 at a time!) for 1-2 minutes.

in very bubbling water, lift out. 3.

Remove the saucepan from the heat, put all the crayfish back into the water

and let them simmer for 5 min. Remove, cool and let them cool down.

let cool.

In the meantime, bring 1 1/2 liters of water to a boil with the vinegar. The

The sweetbreads in it 20 min more pull than make. Take out and cool.

Remove the shrimps from the body, break off the claws. Shrimp

and break off the claws from the shell. Drizzle with 4 centiliters of cognac and set aside to cool. Finely grind only the crab shells and claws in a moulinette.

in a moulinette.

6. toast the crushed crab parts in the crab butter over medium heat, stirring.

Stir fry. Peel the onion, rinse and clean the carrot and celery.

clean. Finely dice and stir-fry in the crab butter.

7. stir through the paradeis pulp and sauté. Sprinkle the flour on top, stir through and sauté. Add 2 liters of water, stir well and let it boil.

bring to the boil. Make quietly at low temperature without lid for 1 hour. Then pour through a fine hair sieve. The crab parts and the

Squeeze the vegetables well.

Mix the sauce with the fresh cream and cook without the lid for about 15 minutes until creamy.