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Legend has it that this dish was designed after the Napoleonic wars to make the wealthy people of Leipzig appear poor and protect them from soldiers. This recipe, where fresh peas, carrots, and asparagus grown in the Saxony plains meet crayfish tails, is a gem of Germany's cuisine.
Today, you can find the freshest ingredients in local markets. You can easily spot their locations and market squares on the map section.
Ingredients
- 200g fresh peas
- 200g finely diced carrots
- 200g white asparagus
- 100g morel mushrooms (or button mushrooms)
- 150g cooked crayfish meat
Preparation
- Blanch the vegetables (carrots, asparagus, peas) separately until just tender but still crisp.
- Sauté the mushrooms in butter.
- Using some of the vegetable cooking water, make a light roux sauce with butter and flour.
- Combine all vegetables in the sauce and heat through.
- Gently stir in the cooked crayfish meat at the end and serve hot.
Practical notes before you go
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Related places around here
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Food
3
Food
Dresdner Christstollen
A world-famous fruit bread specific to the capital of Saxony , traditionally consumed during the Christmas season. Although known throughout Germany , the authentic and certified recipe is strictly baked here. You can check the map to find certified bakeries.
Food
Eierschecke
A delicious three-layered cake from Saxony , making it a staple for afternoon coffee. Rarely found in other parts of Germany , this light pastry sometimes includes apples or raisins. Check the map guide for the best local pastry shops.
Food
Quarkkeulchen
Small, sweet patties made with potatoes and fresh quark cheese, originating from the home kitchens of Saxony . Although not widely known throughout Germany , it is a favorite for both kids and adults in this region. You can easily spot restaurants offering this local flavor using the map .