Crustaceans with seafood a la creme

Ingredients for Crustaceans with seafood a la creme

Instructions for Crustaceans with seafood a la creme

To prepare the Crustaceans with seafood a la creme recipe, please follow these instructions:

First
Cut out four cuttings of the two slices of butter. Lay those baking on baking paper. Of the other two plates, the same is the same, but the inner is also removed, leaving only narrow rings. The deejers are rolled together and a team of bottoms is cut out. Edges are constructed with eggs as binders on each of the four bases. The crusts are baked at 200 degrees for 20 minutes until they are light brown.
2nd
Saute the chopped onion and all the seafood in the butter. Bring them with cloves and bake with the flour. Sprinkle with wine and cream and get the seafood back.
Third
Cut the asparagus into smaller pieces and blanch them shortly in salted water. Bring them to the stew and taste with salt and pepper as well as dill. Served with lemon and more dild to decorate.