Vogerlsalad with Fried Orange Crab Tails

Prepare: Defrost the scampi. Then briefly rinse with water and dry. Rinse the untreated orange with hot water, rub dry and thinly grate the peel from half of the fruit.

Mix the orange peel with olive oil and a little of the coriander and marinate the prepared crab tails in it for 15 minutes with the lid closed. Peel both oranges with a sharp kitchen knife so that the white skin is also removed. Over a small baking dish, remove the fruit fillets between the membranes, reserving the juice. Stir orange juice with crème fraîche, remaining salt, sugar, coriander and cayenne pepper and season spicily.

Cut the root ends of the Vogerlalat so small that the leaf rosettes still hold together. Remove bad leaves, rinse the lettuce thoroughly and spin dry. Heat a frying pan well and roast crab tails in the olive oil marinade briefly on both sides until golden brown, then sprinkle with salt and cayenne pepper.

Arrange Vogerlsalat with orange fillets, fried crayfish tails and a little bit of orange-cream-fraiche decoratively on plates. Add the rest of the orange-cream fraiche and crusty toast or sesame bread to taste.

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