Crayfish Tail Chowder

Ingredients:

For the Crayfish:

1. Crayfish (live) - 10-15

2. Vegetable stock - 4 l

For Spelt Bread:

1. Yeast - 20 g

2. Malt Syrup - 15 g

3. Yogurt (neutral) - 1 dl

4. Water - 3 1/2 cups

5. Wheat Flour - 300 g

6. Manitoba Flour - 100 g

7. Spelt Flour - 240 g

8. Salt - 15 g

For Chowder:

1. Bacon (cutted into cubes) - 200 g

2. Carrots (cutted into cubes) - 2

3. Pale Celery (cutted into cubes) - 4-5 stalks

4. Leeks (cutted into cubes) - 1-2 leeks

5. Thyme Stalks - 1 pair

6. Bay leaves - 3

7. Flavour Neutral Oil for frying

8. Good Dry Red Wine - 2 dl

9. Blue Mussels (cleaned) - 1 kg

10. Whipping cream - 1/2 l

11. Hen Stock - 1 l

12. Asparagus Stock (from asparagus can) - 5 cups

13. Flour - 100 g

14. Butter - 100 g

15. Crème Fraiche - 4-5 tbsp

16. Whole Nutmeg

17. Salt

18. Pepper

19. Lemon - 1

Method of Preparation:

For Crayfish:

The live crayfish are dumped one by one into the boiling vegetable stock and boiled for 3-4 minutes, fish the crayfish up and cool them quickly down in ice water, then place them on a plate, let the stock cool down to room temperature and allow the crayfish to finish into the stock until needed, peel tails and gut is removed, divide tails into small mouth-watering chunks.

For Spelt Bread:

Yeast, malt syrup and yoghurt stir in lukewarm water, add flour and salt, knead the dough thoroughly, preferably in a stirrer, let the dough rise overnight in the refrigerator, or allow to rise outside at room temperature for an hour with a wet cloth over, shape rolls of dough and place them in a greased silicone baking dish of the desired size, allow them to risecovered in molds for about 1 hour, bake the rolls in a preheated oven at 200 degrees for about 10-15 minutes depending on size.

For Chowder:

Bacon, carrots, leaf celery, onion, thyme, bay leaf and leek are sautéed in a little flavour neutral oil in a thick-bottomed saucepan, add the white wine and cook, add clams and steam them under a lid for 3-5 minutes, pour crème and chicken stock and cook up, remove from heat and allow to soak for 10 minutes, strain the mussels sauce out, and throw the mussels out.Reduce the sauce to desired flavour, heat butter and flour and make into a buttered bowl, add the hot sauce a little at the time and evenly to the desired consistency, then sifted into a new saucepan, the chowder is topped with crème Fraiche, a little asparagus stock, grated nutmeg, salt, pepper and a little lemon juice to taste.

Serving:

Cut the tops of the buns and pick the stuffing out of them, make a small edible bowl, turn the pieces of the cray tails into the hot chowder, come to the chowder stuffing in the bread bowls, and serve on a hot plate.