Sauté the spring onions in sugar. Flavor with Calvados and add some more flavor to the 5 spice powder. Roast the crabs in butter, add the juice of a lemon and dill and reduce with whipped cream.
Season the fish with salt, pepper and lemon and roast in hot fat. Then put the shrimps on the fish form and cook in the stove.
To serve, arrange the plums in a circle on a flat plate and place the “topped” fish on top. Garnish with dill and a slice of lemon.
‘dry’ from the Palatinate.
Tip: Always use aromatic spices to refine your dishes!
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