Crayfish soup

Cray fish soup with Zander fish cakes, topped with crayfish tails, whipped cream and crown dill, and served with bread stuffed with dill and Västerbotten cheese


Crayfish soup
Serves 20


Utensils: Saucepan, set of measuring cups, wooden spoon, chinois (conical sieve with fine mesh) and pre-heated jugs for serving



27 g tomato purée

70 g celery root, chopped

100 g yellow onion, chopped

70 g parsnip chopped

70 g fennel, chopped

3,5 dl white wine

c. 3 l crayfish stock

7,5 dl whipping cream

0,75 dl cognac

Olive oil

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Fry the vegetables in some olive oil. Add tomato purée, wine and crayfish stock and leave to simmer for at least 20 minutes. Pour through a sieve to remove vegetables and bring to boil. Add the whipping cream and salt and pepper to taste.


Zander fish cakes with crayfish tails
Serves: 20


Utensils: Cold Mixer, scales, litre jug, mini muffin baking tray, manual food mill, siphon (with fresh gas cartridges)

For serving: Pre-heated soup plates



700 g zander

15 g salt

6 egg whites

7,5 dl whipping cream


25 crayfish tails

200 g fillet of zander (10 g/person)

3 dl whipping cream

3 dl milk


Dill for decoration



Mix the fillets and add salt and egg white. Slowly pour in the whipping cream while mixing. Put through the food mill.  Fill the holes in the tray with the smooth mixture and cook in 100°C until the fish cakes have shrunk a little, c. 13 minutes.

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