The quick and delicious dish for everyday

Ingredients

• 250g of prawns, without shells and heads
• 200g white asparagus
• 125g young snow peas
• 1 broccoli
• 1 small bunch of fresh dill
• 2 small shallots
• Juice of ½ a lemon
• 1 egg
• 250ml crème fraiche
• 1 glass of crab or lobster stock
• 20g lobster butter
• 2cl of Cognac or brandy
• 125ml of white wine
• 50g ready-to-use puff pastry
• Spices

Preparation

1. Wash the vegetables thoroughly and cut into equal-sized pieces.
2. Blanche the vegetables in salt water and the place into cold water immediately.
3. Roll out the puff pastry and cut-out half moon-shaped pieces.
4. Brush with egg yolk and water and bake according to manufacturers advice.
5. Cut the prawns along back and remove the intestines, cover with salt and pepper.
6. Chop the fresh dill finely.

Dill and crab cream:

1. Fry the finely chopped shallots in butter until soft and transparent. Add the lobster butter and a tablespoon of flour.
2. Add the white wine, cognac/brandy, lobster stock and cook slowly for 10-15 minutes.
3. Fry the spiced prawns in olive oil for 1-2 minutes on each side. Remove the pan from the heat and allow to cook for a further 1-2 minutes.
4. Add the vegetables to the crab/lobster sauce, adding dill to taste.

Serving suggestion

Serve the prawn and spring vegetable dish with dry rice and the puff pastry. Serve with a cool glass of white wine.