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Chervil root stuffed with crayfish

This is the winter version of the Belgian classic; tomato crevette. The creamy texture of the chervil root gives it a sophisticated bite.

Makes 1kg.

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Allergens and dietary requirements

  • Crustaceans
  • Celery
  • Pescetarian

Ingredients

1
kg
chervil root
1
kg
crayfish
60
g
celery, cut in small brunoise
60
g
shallot, cut in small brunoise
1
lemon, zest
40
ml
extra virgin olive oil
as needed
olive oil
as needed
salt and pepper

Scale recipe

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