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Home Rivierkreeft met groene asperges, venkel en sinaasappel

Summer Festive Fish and seafood Light Quick Gluten-free

Crayfish is one of those ingredients that makes an ordinary evening feel special. Combine it with grilled green asparagus, thinly sliced fennel and a light orange dressing and you have a dish that looks stunning and tastes delicious. Serve this on beautiful dinner plates and your table is instantly ready for a celebration. This recipe works for a special weeknight, but also as a starter at a large dinner.

x_ckl_recipe_markerCrayfish with green asparagus, fennel and orange Juicy crayfish combined with grilled green asparagus, crunchy fennel and an orange dressing. A celebratory main course that impresses without hours in the kitchen. How to make crayfish with green asparagus, fennel and orange? Main course French-inspired 2 servings 20 min 35 min

Cook the crayfish 3 to 4 minutes in salted water with a bay leaf and some peppercorns. Remove them from the water and let them cool slightly. Peel the tails and set aside.
Snap off the woody ends of the green asparagus where they naturally break. Brush them with a little olive oil and grill in a grill pan over high heat, 3 to 4 minutes per side, until they have good grill marks and are al dente. Sprinkle with sea salt.
Slice the fennel as thinly as possible with a mandoline or sharp knife. Reserve some fennel fronds for garnish. Place the fennel slices in ice-cold water so they stay crisp.
Make the orange dressing: juice one orange and mix the juice with 3 tablespoons olive oil, one teaspoon honey, a little grated orange zest, salt and pepper. Whisk well.
Slice the second orange into thin rounds or segments, removing the membrane for a cleaner presentation.
Spoon the drained fennel and orange segments onto each plate. Arrange the grilled asparagus alongside and distribute the peeled crayfish tails over the top.
Drizzle the orange dressing generously over everything. Garnish with some fennel fronds and optionally a few orange zests. Serve immediately.

Summer Festive Fish and seafood Light Quick Gluten-free 400 g cooked crayfish tails (peeled weight) 1 bunch green asparagus (approx. 400 g) 1 fennel bulb, with fronds 2 oranges 3 tbsp olive oil (plus extra for the asparagus) 1 tsp honey Grated zest of 1 orange 1 bay leaf 1 tsp peppercorns Sea salt and freshly ground black pepper Grill pan Cooking pot Mandoline or sharp knife Chopping board Bowl of ice-cold water Small bowl for the dressing Whisk Citrus juicer dinner plates dinner-plates Grill pan griddle-pan Chopping Board chopping-board Lemon Squeezer lemon-squeezer Cosy & Trendy Dinner Plates Forest ø 27 cm - 4 pieces Cosy & Trendy Dinerbord Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa Rosé Pink ø 28 cm - Set of 6 Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Sweet potato hash with egg and chorizo foodies-zoete-aardappel-hash-met-ei-en-chorizo Poke bowl met zalm foodies-poke-bowl-met-zalm Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook

Recipe

Crayfish with green asparagus, fennel and orange

Juicy crayfish combined with grilled green asparagus, crunchy fennel and an orange dressing. A celebratory main course that impresses without hours in the kitchen.

Course	Main course
Kitchen	French-inspired
Servings	2 servings

Preparation time

Preparation time	20 min
Total	35 min

Equipment

Grill pan
Cooking pot
Mandoline or sharp knife
Chopping board
Bowl of ice-cold water
Small bowl for the dressing
Whisk
Citrus juicer

Ingredients

400 g cooked crayfish tails (peeled weight)
1 bunch green asparagus (approx. 400 g)
1 fennel bulb, with fronds
2 oranges
3 tbsp olive oil (plus extra for the asparagus)
1 tsp honey
Grated zest of 1 orange
1 bay leaf
1 tsp peppercorns
Sea salt and freshly ground black pepper

How to make crayfish with green asparagus, fennel and orange?

Cook the crayfish 3 to 4 minutes in salted water with a bay leaf and some peppercorns. Remove them from the water and let them cool slightly. Peel the tails and set aside.
Snap off the woody ends of the green asparagus where they naturally break. Brush them with a little olive oil and grill in a grill pan over high heat, 3 to 4 minutes per side, until they have good grill marks and are al dente. Sprinkle with sea salt.
Slice the fennel as thinly as possible with a mandoline or sharp knife. Reserve some fennel fronds for garnish. Place the fennel slices in ice-cold water so they stay crisp.
Make the orange dressing: juice one orange and mix the juice with 3 tablespoons olive oil, one teaspoon honey, a little grated orange zest, salt and pepper. Whisk well.
Slice the second orange into thin rounds or segments, removing the membrane for a cleaner presentation.
Spoon the drained fennel and orange segments onto each plate. Arrange the grilled asparagus alongside and distribute the peeled crayfish tails over the top.
Drizzle the orange dressing generously over everything. Garnish with some fennel fronds and optionally a few orange zests. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A beautiful plate completes this dish. The soft colors of the crayfish, asparagus and orange look best on plates with a calm, natural appearance. Choose a sufficiently large size so everything lies lightly and your presentation looks restaurant-worthy.

Want to make this dish a bit more indulgent? Add a spoonful of crème fraîche next to the dressing, or serve with a good glass of dry white wine. And if you prefer the fennel slightly less raw, briefly cook it in the grill pan. Just do what tastes good to you.

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