Chef's recipes
Barley with herbs and sautéed crayfish tails
Ingredients for 4 persons:
- pearled barley 300 g
- crayfish 20
- shallot 1/2
- fresh mixed herbs (basil, parsley, thyme and marjoram), chopped 30 g
- butter 10 g
- extra virgin olive oil 100 g
- broth 1 l
- salt and pepper
Cook the barley in the broth for 20-25 minutes. Boil the crayfish in salted water for a few minutes; remove the claws and peel the tails, sauté lightly in the butter. Chop the shallot and sauté in a frying pan with a small amount of oil.
Add the boiled barley, the crayfish tails and the chopped herb mixture. Stir in the remaining olive oil, adjusting the salt and pepper. Place on a serving tray and decorate as desired.