Description
I greatly respect and dearly love Italian food. Of course, Italy is not used crab sticks, there is easy access to fresh crabs. Unfortunately, we have such access often do not, therefore, crab sticks and received such wide distribution, as a substitute for real crab meat. But to borrow from Italy the idea of delicious combinations to crab meat - are readily available. Offer you to get acquainted with one of these combinations, common in Mediterranean cuisine - crabs with fennel.
Ingredients
-
Lemon
1 piece
-
Salt
-
Spices
-
Cream
100 g
-
Crab sticks
8 piece
-
Olive oil
2 Tbsp
-
The Apium graveolens Dulce
1 piece
-
Shallots
2 piece
-
Carrots
1 piece
-
Fennel
500 g
Cooking
To prepare the products. Rinse the fennel bulb under cold running water. Wash the celery, carrots and lemon. * Unfortunately, the fennel completely unfairly was not included in the traditional list of ingredients on the territory of the former Soviet Union. And yet, he has a surprisingly pleasant, slightly sweet, slight anise flavor. In addition, it is very useful for our body. Anyone who haven't tried this wonderful vegetable, I strongly recommend you do.
For the soup will need a strong vegetable/chicken/fish broth suitable for the taste of the ingredients. You can use frozen. * I ran out of billet stock, so I had to cook it on the spot. I made it out of the parsley root, carrots, onions and sprigs of celery, with the addition of a Bay leaf, peas of fragrant pepper and fennel seeds.
For a roast - grind the carrots, onions and celery. The bulbs of fennel crop from the stems, cut into half rings, or other convenient for you way. The green of the fennel and save for decoration.
In a deep saucepan, which will prepare soup, heat olive oil and fry the prepared carrots, onion and celery about 5 minutes.
Add the sliced fennel and give it a little extinguished. *At this stage you can also add it to evaporate dry white wine (optional).
Pour contents of the pan with the broth. Cover with a lid and leave to simmer for 10 minutes or until vegetables soften. Then you need to remove the soup from heat, bring to taste by adding salt and pepper, and blend until smooth.
While the soup cooked on the stove - slice the crab sticks and mix them with lemon juice. With half of the lemon to remove the zest for decoration. * Crab sticks, grated on a fine grater, be similar in structure to the natural crab meat. Sliced diagonally - make the dish even more beautiful.
For creamy foam - whip to simmer the cream, adding a bit of olive oil. Oil, in this case, the cream gives "stability", and they don't fall off.
Pureed soup is ready pour into bowls, add a creamy foam, sprinkle with lemon zest and crab shavings, to decorate with greens of fennel. Sweet taste of crab sticks used in this recipe provides the winning combination, and emphasizes the sweet anise flavor of the fennel. * Well what can I say? - the Italians know a lot about food. In fact, it turned delicious.
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