Nutrition Facts
4 servings
4
Recipe for Samphire Stir-Fry with Crayfish, Raspberry Sauce
A sauté of samphire with crayfish, raspberry sauce, a surprising recipe, you might say, but absolutely delicious. A most interesting sweet and savory combination that one had to think of, and I highly recommend it.
Ingredients
600 Samphire
125 Crawfish
125 Raspberries
½ Coriander
2 Apple cider vinegar
Olive oil
Salt
Pepper
Directions
1
Rinse the samphire and the coriander. Cut the raspberries into four or in half depending on their size. Place them in a bowl, drizzle with apple cider vinegar and 4 tablespoons of olive oil. Add about ten chopped coriander leaves. Season with salt and pepper.
2
Set aside. In an oiled skillet, sauté the crayfish over high heat for 5 minutes. Remove them and in the same skillet, cook the sea asparagus for 5 minutes. Mix the crayfish with the sea asparagus.
3
Add the chopped coriander leaves. Mix. Serve the samphire with crayfish on plates, drizzled with raspberry sauce.
4
To finish, indulge yourself; it's divine.
Ingredients
Ingredients
600 Samphire
125 Crawfish
125 Raspberries
½ Coriander
2 Apple cider vinegar
Olive oil
Salt
Pepper
Directions
Directions
1
Rinse the samphire and the coriander. Cut the raspberries into four or in half depending on their size. Place them in a bowl, drizzle with apple cider vinegar and 4 tablespoons of olive oil. Add about ten chopped coriander leaves. Season with salt and pepper.
2
Set aside. In an oiled skillet, sauté the crayfish over high heat for 5 minutes. Remove them and in the same skillet, cook the sea asparagus for 5 minutes. Mix the crayfish with the sea asparagus.
3
Add the chopped coriander leaves. Mix. Serve the samphire with crayfish on plates, drizzled with raspberry sauce.
4
To finish, indulge yourself; it's divine.
Notes
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