Trottole with crayfish, fennel and lemon

Name: trottole with crayfish, fennel and lemon
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 fennel bulb; 2 shallot; 2 el peanut oil; 300 g trottole; 1 lemon cleaned up; 2 toe garlic; 2 el wheat flour; 50 ml pastis aniseed; 125 g creme fraiche; 100 ml tap water; 15 g fresh dill; 200 g fresh crayfish

Pasta with fennel, lemon and crayfish.

Ingredients

Directions

Cut the fennel lengthwise into thin strips.
Halve the shallots and cut lengthwise into strips.
Heat the oil in a frying pan and fry the fennel and shallot with pepper and salt for 8 minutes on low heat. Stir frequently.
In the meantime, cook the pasta al dente according to the instructions on the package.
Clean the lemon, grate the yellow skin and press 1 half. Cut the other half into segments.
Slice the garlic.
Add the garlic to the fennel and cook for 1 min.
Add the flour and cook over low heat for 3 minutes.
Add the Pastis and cook for 1 min.
Add the crème fraîche, the lemon zest, 2 tbsp lemon juice and the water. Warm for 3 minutes.
Cut the dill finely.
Drain the pasta and mix with the dill and crayfish through the fennel.
Garnish with the lemon wedges and serve immediately.