Crab Tails on Pointed Cabbage

Peel and gut the crayfish tails. Finely dice shallots and sauté in white wine for 3 min. until soft. Add the juice of one lemon and the fish stock and reduce by half.

Cut the pointed cabbage into strips, mushrooms into slices. Close the roasting tube on one side and put both in with the crayfish tails. Pour the stock over it.

Close the roasting tube, make a notch of 1 cm at the top and cook in the oven at 175 °C (oven temperature 2) for 20 minutes. Turn off the stove after 15 min. 2 plates 3 min on the top rack form.

Cut a lid from the foil all around. Carefully pour off the stock into a saucepan. Add ice cold butter flakes to bind. Pour sauce onto plates and arrange cabbage with mushrooms and crab tails on top. Garnish with coriander leaves and dill sprigs.

Tip: If you don’t like cilantro, you can alternatively replace it with parsley.

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