Crayfish a la Malliouhana | Euromaxx - Lifestyle in Europe | DW | 21.03.2006
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Crayfish a la Malliouhana

On the Caribbean island of Anguilla one restaurant definitely stands out from the crowd: the Malliouhana, at the hotel of the same name. The delicious food is created by master chef Alain Laurent from France.


He came to the island 20 years ago and particularly enjoys working with seafood, especially locally caught crayfish.

1 Crayfish (or langouste)
1 Tablespoon of olive oil
1 Clove of garlic
1 Potato, boiled
2 Red Peppers, steamed
2 or 3 Artichoke hearts
Lettuce to garnish
Salt and pepper to season


Heat the oil in a frying pan. Sauté the garlic until it's lightly browned and then remove it. Sauté the filleted crayfish in the pan briefly on both sides, season with salt and pepper. Add the vegetables, heat through and serve on a plate with the lettuce.

euromaxx 09.03.2006 a la carte gericht