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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
Visit
- Type
- Food
- Coordinates
- 50.9296° N, 13.4585° E
- Tip
- Menus and hours can change; confirm before you go.
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Location on the map
Map
50.9296° N, 13.4585° E