Crab “Severen” with a trout and saffron sauce

Boil spaghetti half prepared, wrap it by form and freeze it. Cut crab meat, champignons, shallot onion and fry it on oil. Add cream and cheese and then cool it. Add egg yolk and whipped white of the egg. Fill frozen spaghetti with this mixture. Put one lay of spinach. Freeze it. Make a mousse from trout, white of egg, cream and brew saffron. Fill the form with spaghetti. Put stewed spinach on trout filet and a slice of fried aubergine with garlic. Wrap it in the form greased with butter. Cook on the white vine steam. Bring frozen crab “Severen” to doneness on steam. Make a broth from perch. Fry onion and champignons. Add vine, broth and cream. Steam out. Filter. Add brewed saffron. Decorate with Kura Sami, aubergine skin and spaghetti.

05/09/2012 10:46

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