Chard filled with spidercrab and garnished with clams and asparagus

50 min
Type of dish: Vegetables, Shellfish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Wide Swiss Chard 2.0 kg
Carrots 0.15 kg
Onion 0.2 kg
Leek 1.0 ud
J&B whisky, bottle 0.0 l
Breadcrumbs 0.0 kg
Plain flour 0.2 kg
Eggs 2.0 ud
Olive oil 0.25 l
Parsley 1.0 g
Table salt 3.0 g
Elaboration

For the chard stalks:

  • Remove the leaves from the chard.
  • Wash the stalks and remove the threads with the help of a sharp knife.
  • Cook them in the English style, taking care that they do not float to avoid browning.
  • Cool, drain and cut into regular rectangles (4 pieces per portion).
  • Set aside.

For the filling:

For the asparagus:

  • Clean and peel the white asparagus (especially the stem which is more fibrous).
  • Cook in the English style with salt, sugar and olive oil, removing from the heat just before they are done.
  • Leave to cool in the cooking water.

For the green sauce:

For the clams:

  • Rinse the clams in a container with plenty of water and salt.
  • Wash and set aside.

SET UP

  • Open the clams in the green sauce.
  • Add the asparagus, the stuffed pencas and boil.
  • Add salt if necessary.
  • Plate up and decorate with chopped parsley and parsley sauce.
Nutritional information (1 portion)
Fiber 32.22 g
Saturates 12.05 g
Monounsaturated fatty acids 59.17 g
Polyunsaturated fatty acids 10.14 g
Cholesterol 188.69 mg
Calcium 718.73 mg
Iron 21.94 mg
Zinc 8.59 mg
Vitamin A 1378.13 ug
Vitamin C 162.19 g
Folic acid 772.59 ug
Salt (Sodium) 1271.76 mg
Sugars 15.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.