Shrimps in Iced Dill Vegetables – Vincent Klink

For the dill vegetables, clean or peel the greens and, except for the spring onions, chop the whole thing into cubes of about 1cm (or chop decoratively if you feel like it, have the time and the mood…) and brown in olive oil. Start with the hardest vegetables, the carrots and the parsley root.

After about one minute, add the celery, bell bell pepper, and zucchini and roast the greens for another three minutes. Cut the spring onions in half lengthwise and add to the frying pan with the diced shallots and garlic. Season everything with pepper and salt, cook for about five minutes. Then remove.

In the meantime, for the dressing, rinse the dill, dry it and finely chop it, reserving a few sprigs of dill here as garnish. Grate the zest from half the lime and then squeeze out all the juice. Put all the ingredients except the oil in mixing bowls, mix properly with a hand blender and drip in the olive oil in a thin thread.

Pour the dressing over the greens, mix neatly and chill until properly absorbed. Before serving, dress up with the reserved fresh dill.

To prepare the crayfish, bring properly salted tap water to a boil in a saucepan, boil the crayfish in it for two minutes, then cool until cold. Dry the crabs, remove the claws, remove the shells from the shrimps, score them from the back and remove the intestines.

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