Chard filled with spidercrab and garnished with clams and asparagus

50 min
Type of dish: Shellfish, Vegetables
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: May
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 1.5 kg
Carrots 0.15 kg
Onion 0.2 kg
Leek 1.0 ud
J&B whisky, bottle 0.01 l
Breadcrumbs 0.05 kg
Plain flour 0.2 kg
Eggs 2.0 ud
Olive oil 0.25 l
White asparagus 0.15 kg
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 25.11 g
Saturates 11.54 g
Monounsaturated fatty acids 58.34 g
Polyunsaturated fatty acids 8.55 g
Cholesterol 123.12 mg
Calcium 554.4 mg
Iron 15.23 mg
Zinc 4.04 mg
Vitamin A 1176.38 ug
Vitamin C 113.08 g
Folic acid 588.47 ug
Salt (Sodium) 878.46 mg
Sugars 13.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.