Stir the wild rice into the boiling clear soup, bubble for five min, then finish cooking in forty min with the lid closed at a low temperature.
Clean brockoli, divide into small roses and blanch in enough salted water for five to six min. Then drain, cool and drain.
For the sauce, mix fish stock, vermouth, wine and crème fraîche, bring to a boil and cook until creamy, stirring occasionally.
Thoroughly rinse and dry the crab tails. Cut open the dorsal carapace to the tail and remove the intestinal thread. Roast the crayfish tails in hot clarified butter until they are red all over. Remove, grind over with pepper and keep warm.
Heat butter (1) and roast almond flakes in it until golden brown. Add long grain rice and brockoli florets and heat.
Add butter (2) in small flakes to the sauce. Season the sauce with salt, pepper and curry powder.
Divide the shrimp tails and rice mixture evenly among plates. Pour a little sauce on top. Offer the remaining sauce separately.
Serve as an entrée, e.g. before a light meat dish.
Tip: If you like, you can arrange the crayfish tails on lettuce leaves and garnish with lemon slices.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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