Grilled crayfish with vegetables

45 min
Type of dish: Shellfish, Vegetables
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
King prawns 1.5 kg
Purple onion from Zalla 0.5 kg
Peas 0.4 kg
Plain flour 0.001 kg
Fumet 0.3 l
Wild asparagus 0.225 kg
Carrots 0.2 kg
Potatoes 0.2 kg
Turnips 0.2 kg
Courgette 0.2 kg
Table salt 5.0 g
Onion 0.02 kg
Green leek 0.2 ud
Parsley 0.0 g
Fish heads and bones 0.08 kg
Water 0.3 l

For the crayfish:

  • Peel the crayfish and set aside.

For the pea sauce:

  • Peel and chop the onion into julienne and simmer in extra virgin olive oil.
  • Add the peas to the onion.
  • Bind the mixture with flour and fumet and some water left over from boiling the peas.
  • Allow to boil for a few minutes.
  • Blend and strain.

For the garnishing:

  • Peel the carrots, the turnips and the potatoes.
  • Wash all the vegetables with water.
  • Chop the carrots, the zucchini, the turnips and the potatoes into small pieces.
  • Remove the hard part of the wild asparagus and divide into two.
  • Remove the threads from the Swiss chard stalks.
  • Boil the vegetables separately in abundant boiling water.
  • Cool in cold water with ice, drain and set aside.
  • Dice the Swiss chard.

For the fried garlic:

  • Make fried with chilli pepper.


  • Season the crayfish and grill.
  • Sauté the vegetables in a pan and drain carefully to remove excess fat.
  • Sauce a plate with the pea cream and place the vegetables on top.
  • Place the crayfish on top of the vegetables.
  • Pour over the fried garlic.
Nutritional information (1 portion)
Fiber 11.33 g
Saturates 2.21 g
Monounsaturated fatty acids 7.43 g
Polyunsaturated fatty acids 1.77 g
Cholesterol 171.06 mg
Calcium 301.58 mg
Iron 4.8 mg
Zinc 5.32 mg
Vitamin A 658.1 ug
Vitamin C 92.34 g
Folic acid 231.74 ug
Salt (Sodium) 1606.12 mg
Sugars 13.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.