Dress the shrimp with dill, creme fraiche and vermouth. Season with pepper and salt if necessary.
Endive salad: Mix the fine chiffonade with rapeseed oil, pepper, juice of one lemon and salt. Loosely arrange the leaf salad and on top the crab form.
Endive salad with Büsum shrimps and dill seeds Capon with gingerbread spices Prune chestnuts Christmas apple pie with whipped cream
Tip: Always use aromatic spices to refine your dishes!
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