When I started looking for recipes to cook for Luxembourg, I quickly realized that I loved what I was seeing - fresh seafood + fresh herbs + wine. They make Moulen, a dish with mussels steamed in Riesling, that looked amazing, but it was a bit too similar to the Moules dish we had when we traveled by tabletop to Belgium last February. I wanted something with a little bit of novelty.
I settled on two Luxembourg-style dishes for tonight's dinner: Hiecht mat Kraïderzooss and Kriibsen. Or, at least, my variation of them. I didn't have pike or crayfish, so I swapped in cod and large prawns. I took lots of liberties with these dishes, using the traditional recipes as a jumping off point.
I settled on two Luxembourg-style dishes for tonight's dinner: Hiecht mat Kraïderzooss and Kriibsen. Or, at least, my variation of them. I didn't have pike or crayfish, so I swapped in cod and large prawns. I took lots of liberties with these dishes, using the traditional recipes as a jumping off point.
Fish in Green Sauce
Crayfish were common in Luxembourg waters until the 1930s. However they quickly began to disappear as the waters became polluted. One or two streams have become clean again, and there are crayfish again in Luxembourg, albeit in small quantities. I used large prawns instead.
Boil the prawns in a mixture of butter and Luxembourg riesling. Toss with fresh herbs. This dish is typcially eaten with one's fingers...and served with a riesling. I couldn't locate a Luxembourg riesling, but I found one - from Wente - with grapes from Arroyo Seco.
The Grand Duchy of
Luxembourg is a small country surrounded by Belgium, France and Germany.
Luxembourg shares the Moselle valley with
Germany and the local white wines are well known and popular. And like other
northern European countries, Luxembourg also produces popular brands of beer.
With this adventures, we've wrapped up the Ls and are heading to Macedonia next.
Poach the fish in a mixture of fish stock, water, and a splash of riesling. Top with green sauce...
3 T butter
1 t crushed garlic
handful chervil and chives
bunch of parsley
pepper and salt
1/4 C organic heavy cream
Melt the butter in a small sauce pan. Add the garlic and saute for 2 minutes. Pour in the cream and simmer until slightly reduced. Stir in the herbs. Season, to taste, with freshly ground pepper and salt. Spoon the sauce over the fish. Serve hot.
1 t crushed garlic
handful chervil and chives
bunch of parsley
pepper and salt
1/4 C organic heavy cream
Melt the butter in a small sauce pan. Add the garlic and saute for 2 minutes. Pour in the cream and simmer until slightly reduced. Stir in the herbs. Season, to taste, with freshly ground pepper and salt. Spoon the sauce over the fish. Serve hot.
Crayfish Luxembourg Style
Crayfish were common in Luxembourg waters until the 1930s. However they quickly began to disappear as the waters became polluted. One or two streams have become clean again, and there are crayfish again in Luxembourg, albeit in small quantities. I used large prawns instead. Boil the prawns in a mixture of butter and Luxembourg riesling. Toss with fresh herbs. This dish is typcially eaten with one's fingers...and served with a riesling. I couldn't locate a Luxembourg riesling, but I found one - from Wente - with grapes from Arroyo Seco.
Luxembourgish, the
national language, is akin to German. German is the first foreign language for
most Luxembourgers and is used in the media while French is the governmental language.
With this adventures, we've wrapped up the Ls and are heading to Macedonia next.
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