(*) Sauerkraut fennel crudités with fried chili shrimp and herb butter baguette Slice scampi open at the back, remove intestines, clean.
Rinse sauerkraut briefly when cold, drain, chop coarsely. Cut chili pepper into fine rolls.
Cut out apple house, finely slice. Clean fennel, cut the greens into small pieces, chop coarsely. Remove two pipes, discard stalk and cut the rest into narrow strips.
Mix sauerkraut with fennel strips and apple. Fold in apricot peppercorns, shrub berries, jam. Add rapeseed oil, apple juice, raspberry vinegar. Steep raw vegetables for about thirty minutes.
Heat coated frying pan with a little rapeseed oil, brown chili briefly. Add crayfish tails, fry lightly, add sweet and sour sauce and fry briefly.
Bake herb butter baguette in the stove until crispy, then cut into slices.
Serve: Place fennel strips on flat plate, arrange raw vegetables in it, spread crab tails with sauce evenly on top. Sprinkle with chopped fennel greens and arrange slices of bread on top.
Our tip: It is best to use fresh herbs for a particularly good aroma!