{"title":"Cruscana","description":"\u003cp\u003eShellfish butter and fish creams from Herblay near Paris. Since 1965, the Jouneau manufacturer has been stirring according to a recipe idea by Auguste Escoffier - without colorings and without added preservatives.\u003c\/p\u003e","products":[{"product_id":"cruscana-hummerbutter","title":"Lobster butter","description":"\u003ch2\u003eCruscana Lobster Butter – Beurre de Homard\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCruscana Lobster Butter\u003c\/strong\u003e is an essential part of traditional French cuisine. This delicate lobster butter is a delicious cream made from exquisite lobster (24%) and other fish, milk, and butter. It is delicately seasoned with salt, cayenne pepper, and mustard. \u003c\/p\u003e\n\u003cp\u003eSurprise your guests with a special hors d'œuvre for an aperitif: lobster butter on toast or crackers. It tastes great mixed with crème fraîche on small savory cream puffs, with vegetable sticks, or tortilla chips. Cruscana Lobster Butter is excellent for refining fish soups and seafood sauces. Mixed with ricotta, you can use it to fill tortellini or enhance a creamy seafood risotto.\u003c\/p\u003e\n\u003cp\u003eThese delicate creations taste best on crusty baguette or fresh bread. Aromatic, savory, and subtly seasoned – a wonderful aperitif with a chilled glass of French wine. \u003c\/p\u003e\n\u003ch3\u003eCruscana – Beurre de Homard\u003c\/h3\u003e\n\u003cp\u003eThe Cruscana adventure began in 1965 when Denise and Gilbert Jouneau prepared shellfish butter in their pavilion in a Parisian suburb, following the recipe of the famous gastronome Auguste Escoffier, which found enthusiastic buyers. Sixty years later, the small brand Cruscana is still independent, family-owned, and typically French. The number of lovers of their fine fish creams, such as lobster butter, has grown. Crab butter, shrimp butter, and salmon butter are now also available in the best delicatessens, alongside the Beurre de Homard.\u003c\/p\u003e","brand":"Cruscana","offers":[{"title":"100 g","offer_id":56361500541254,"sku":"048DAN104468","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-hummerbutter-beurre-de-homard_ef24d7d2-50ea-42d7-96e5-08569eebd97a.jpg?v=1776146803"},{"product_id":"cruscana-raeucherlachsbutter","title":"Smoked salmon butter","description":"\u003ch2\u003eCruscana Smoked Salmon Butter. One third smoked salmon, twelve percent butter, six ingredients.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoked salmon butter\u003c\/strong\u003e is a spreadable salmon cream from Herblay near Paris, made from smoked Atlantic salmon, milk, and butter. Not a cream cheese spread, no mousse with a cream topping, no paste with fish flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoked salmon butter\u003c\/strong\u003e is a French salmon cream from the Cruscana manufacturer, consisting of 33 percent smoked salmon, milk, and 12 percent butter. There are evenings when guests ring the doorbell half an hour too early. A jar from the fridge, a knife, a handful of toast points – two minutes later, something that looks prepared is on the table. The manufacturer developed this cream in the sixties precisely for such moments.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke, butter, and a hint of paprika\u003c\/h3\u003e\n\n\u003cp\u003eThe smoked salmon butter is the mildest of the four Cruscana creams and the only one without mustard and cayenne. In the jar, it appears pale salmon pink and completely homogeneous. The texture is velvety and melting, without any fibers.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the smoke comes first, warm and round rather than sharp. Then the butter takes over and carries the aroma for a long time. The paprika remains in the background, providing color in the taste, not sharpness.\u003c\/p\u003e\n\n\u003cp\u003eIt is measurably salty, with 1.40 grams of salt per 100 grams. This seasoning is intentional. It should carry the cream even when spread thinly on neutral white bread.\u003c\/p\u003e\n\n\u003cp\u003eDirectly from the fridge, it appears firm and closed. Let the jar sit for ten minutes, then the smoke opens up noticeably. At about 14 degrees Celsius, it reaches the point where it can be spread without melting.\u003c\/p\u003e\n\n\u003cp\u003eWith 211 kilocalories per 100 grams, it is in the upper range of the series. This is the price for the butter content, which is what transports the smoke in the first place. Flavor compounds from smoking are fat-soluble, not water-soluble.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting chunky salmon cream will be disappointed. Cruscana processes the mass until it is completely smooth. Visible pieces of fillet are not intended here, and that is a decision for spreadability.\u003c\/p\u003e\n\n\u003ch3\u003eSmoked salmon butter on blinis and in pasta sauce\u003c\/h3\u003e\n\n\u003cp\u003eA scant teaspoon per blini is enough; more will overpower the smoke instead of showcasing it. Place a dollop on warm buckwheat blinis and top with a sprig of dill. A few grains of \u003ca href=\"\/en\/products\/fleur-de-sel-de-guerande-le-paludier-125g\"\u003eFleur de Sel de Guérande\u003c\/a\u003e provide the crunch that makes the soft cream truly interesting.\u003c\/p\u003e\n\n\u003cp\u003eIn hot cuisine, it acts as a sauce thickener. Stir two teaspoons into a finished cream sauce for tagliatelle after turning off the heat. The modified cornstarch thickens, and the smoke flavor is retained.\u003c\/p\u003e\n\n\u003cp\u003eWith boiled potatoes and chives, one spoon replaces both butter and side dish in one go. On still-warm scrambled eggs, it melts into a fine layer that distributes the fish throughout the dish. It also works well stirred into mashed potatoes, just be sparing with the salt then.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick dip, mix the cream one-to-one with crème fraîche and a squeeze of lemon. Cucumber sticks, kohlrabi, or chicory leaves pair well with it. Served in a glass, the mixture will keep in the fridge for an evening.\u003c\/p\u003e\n\n\u003cp\u003eIt also works for a sandwich, if you apply it thinly and combine it with cucumber. For a filling for hard-boiled eggs, mix the egg yolk with the cream in a two-to-one ratio. Both are surprisingly good ways to use up leftovers.\u003c\/p\u003e\n\n\u003cp\u003eA dry white wine with clear acidity, such as a Muscadet or a Chablis, pairs well. A Crémant also works, as the carbonation dissolves the buttery film on the palate. You should not serve this cream with robust red wines, as the smoke will lose all its character there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Never boil the cream. Above approximately 70 degrees Celsius, the emulsion of milk and butter separates, and the smoke dissipates. Always stir it in at the end, never at the beginning.\u003c\/p\u003e\n\n\u003ch3\u003eSixty years of manufacture north of Paris\u003c\/h3\u003e\n\n\u003cp\u003eCruscana was founded in 1965 in a suburban pavilion near Paris. Denise and Gilbert Jouneau produced shellfish butter there according to a recipe by Auguste Escoffier. Escoffier had described \"beurres composés\" as a culinary tool in the late 19th century.\u003c\/p\u003e\n\n\u003cp\u003eHerblay is located about twenty kilometers northwest of Paris, on the Seine. The manufacturer there is one of the businesses that operate under the regional origin label of Île-de-France. A family business with twenty people, not a corporate site.\u003c\/p\u003e\n\n\u003cp\u003eThe underlying principle has remained unchanged. Butter is mixed with a main ingredient to give sauces depth at the last moment. What started as a step in haute cuisine comes here ready in a jar.\u003c\/p\u003e\n\n\u003cp\u003eIn 1981, the Jouneaus handed over their business to the Danish importer Knud Hays Thøgersen. A condition was that the recipes remain unchanged. Since 1980, the factory has been located in Herblay in Val-d'Oise, on 2,200 square meters with three production lines and around twenty employees.\u003c\/p\u003e\n\n\u003cp\u003eThe salmon butter is a special case within this assortment. It belongs to the series of \"Beurres de Crustacés\" (Crustacean Butters), although salmon is not a crustacean. It was included because the process is the same.\u003c\/p\u003e\n\n\u003cp\u003eOnly Salmo salar, the Atlantic salmon, is used. It arrives already smoked at the factory and is not smoked a second time there. This explains why the smoky aroma here remains soft and never becomes bitter.\u003c\/p\u003e\n\n\u003cp\u003eThe fish is cooked, pureed, and whipped with butter into a stable emulsion. The nearly thirty preparations of the house are developed in an in-house laboratory by a chef. No dyes or added preservatives are used.\u003c\/p\u003e\n\n\u003ch3\u003eWhy six ingredients are completely sufficient here\u003c\/h3\u003e\n\n\u003cp\u003eThe concise recipe is the actual difference to industrial salmon spreads. Six ingredients, one of which accounts for 33 percent. This leaves no room for the cream to hide behind artificial flavors and thickeners.\u003c\/p\u003e\n\n\u003cp\u003eThe absence of added preservatives has a downside. After opening, the jar belongs in the refrigerator and should be consumed within two days. This cream is not suitable for a supply that has been opened for weeks.\u003c\/p\u003e\n\n\u003cp\u003eWithin the range, it is the gentle entry. The \u003ca href=\"\/en\/products\/cruscana-krabbenbutter\"\u003ecrab butter\u003c\/a\u003e adds a kick with mustard, while the \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003elobster butter\u003c\/a\u003e is noticeably bolder with cayenne. If you like smoke and avoid spiciness, start here.\u003c\/p\u003e\n\n\u003cp\u003eAlso noteworthy is what holds the series together. Four creams, one process, four distinctly different results. Anyone who opens two jars side-by-side will taste the difference without prior knowledge.\u003c\/p\u003e\n\n\u003cp\u003eThe small jar works well as a gift, especially in the three-pack of the series. For an evening for two, 100 grams is plenty. For a buffet with eight people, you'd better plan for two jars.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA cream for unannounced visitors and for all evenings when no more than two minutes should pass between the fridge and the table.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Cruscana","offers":[{"title":"100 g","offer_id":57196459917638,"sku":"048DAN104480","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-raeucherlachsbutter.png?v=1787664123"},{"product_id":"cruscana-krabbenbutter","title":"Crab butter","description":"\u003ch2\u003eCruscana Crab Butter. Brown crab, cod, and the highest butter content in the range.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCrab butter\u003c\/strong\u003e is a French shellfish cream made from brown crab, milk, and butter, produced in Herblay near Paris. No surimi, no North Sea shrimp, no spread with crab flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCrab butter\u003c\/strong\u003e is a spreadable shellfish cream from the Cruscana manufacturer, made with 25 percent brown crab, milk, and 16 percent butter. Shellfish creams are considered an appetizer item, something for toast and small spoons. This one belongs on the stove. In French kitchens, beurre de crabe isn't found next to glasses for guests, but readily available next to the fish stock.\u003c\/p\u003e\n\n\u003ch3\u003eWhat brown crab and butter do on the palate\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is light beige-pink and noticeably firmer than the other three creams. With the first spoonful, the butter content is immediately apparent. At 16 percent, it is the highest in the range.\u003c\/p\u003e\n\n\u003cp\u003eOn the tongue, it melts slower than its three siblings. This is due to the fat content, which remains firmer at refrigerator temperature. Take the jar out ten minutes before serving.\u003c\/p\u003e\n\n\u003cp\u003eThe taste begins nutty and slightly sweet, like cooked crab meat. Then comes the mustard, short and dry, providing a counterpoint to the richness. The paprika keeps the color warm in the mouth without adding heat.\u003c\/p\u003e\n\n\u003cp\u003eA saltiness of 1.40 grams per 100 grams remains in the finish. This saltiness is functional, as it keeps the cream present even in a sauce. Without it, the crab would disappear under cream and stock.\u003c\/p\u003e\n\n\u003cp\u003eAt 202 calories per 100 grams, it is in the middle of the four. However, the saturated fatty acids are higher at 11 grams than its siblings. This is also a direct result of the butter content.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a North Sea shrimp is mistaken. The jar contains Cancer pagurus, the brown crab with strong claws from the Atlantic. Its meat tastes firmer and nuttier than the small shrimp from the coast.\u003c\/p\u003e\n\n\u003ch3\u003eCrab butter as a finish for fish sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe cream plays its strongest role in the last thirty seconds of a sauce. Remove the stock from the heat, add a heaped teaspoon, and swirl the pan. The sauce thickens, shines, and gains a shellfish note – all in one step.\u003c\/p\u003e\n\n\u003cp\u003eThis pairs particularly well with sole, cod, and zander. Allow one teaspoon per serving; more will make the sauce heavy. In a fish soup, one spoon per liter is sufficient, stirred in just before serving.\u003c\/p\u003e\n\n\u003cp\u003eFor a seafood risotto, add two teaspoons at the very end, instead of butter. It also works stirred into spinach, with a pinch of nutmeg. However, it is not suitable for meat dishes, where the crab note would seem out of place.\u003c\/p\u003e\n\n\u003cp\u003eCold, it works better on hearty bread than on white bread. A thin spread on wholemeal toast, a few drops of lemon, a little chives on top. For a dip, stir a spoon into crème fraîche and let it infuse for an hour.\u003c\/p\u003e\n\n\u003cp\u003eA quick appetizer can also be made from the jar. Halve an avocado, fill a teaspoon into the hollow, and drizzle with lemon juice. Serve with toasted sourdough bread; nothing more is needed.\u003c\/p\u003e\n\n\u003cp\u003eFor drinking, a salty, dry white wine is suitable. A Muscadet from the Loire or a Chablis will best complement the crab. Sweeter wines are not recommended here, as the natural sweetness of the crab meat would then be overwhelmed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e If you only use the jar for sauces, freeze the rest in portions in an ice cube tray. One cube corresponds to approximately one serving. When thawed, the cream is too soft to spread, but the difference is not noticeable in a sauce.\u003c\/p\u003e\n\n\u003ch3\u003eEscoffier's principle in a jar from Herblay\u003c\/h3\u003e\n\n\u003cp\u003eThe process behind this cream is older than the brand. Auguste Escoffier described in the late 19th century the beurres composés, compound butters made from a main ingredient and butter. They served to give a sauce body and aroma at the last moment.\u003c\/p\u003e\n\n\u003cp\u003eIn 1965, Denise and Gilbert Jouneau adopted this principle. In their suburban pavilion near Paris, they stirred up shellfish butter according to Escoffier's recipe ideas and found customers. In 1981, they handed over the business to the Danish importer Knud Hays Thøgersen, with the stipulation not to alter the recipes.\u003c\/p\u003e\n\n\u003cp\u003eSince 1980, production has been located in Herblay in Val-d'Oise, about twenty kilometers northwest of Paris. Approximately twenty employees work on three production lines across 2,200 square meters. The company operates under the regional origin label of Île-de-France.\u003c\/p\u003e\n\n\u003cp\u003eFor Beurre de Crabe, the manufacturer specifies the origin of the raw materials to its suppliers in a specification sheet. In addition to crab, cod is added to the jar, which carries the mass and stabilizes the texture. Nearly thirty preparations are created there in total, developed by a chef in their own laboratory.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eThe cod in the recipe is not an extender, but a technique. White fish provides protein that holds the emulsion of milk fat and water together. Without it, the cream would immediately separate when heated in the sauce.\u003c\/p\u003e\n\n\u003cp\u003eNo artificial colors or added preservatives are found in any of them. They are all gluten-free as well.\u003c\/p\u003e\n\n\u003ch3\u003eThe Unobtrusive one among the four creams\u003c\/h3\u003e\n\n\u003cp\u003eWithin the range, this cream is the balance. The \u003ca href=\"\/en\/products\/cruscana-raeucherlachsbutter\"\u003eSmoked Salmon Butter\u003c\/a\u003e is mild and smoky, the \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003eLobster Butter\u003c\/a\u003e is loudly assertive with cayenne. The crab butter lies in between, spicier than one, calmer than the other.\u003c\/p\u003e\n\n\u003cp\u003ePrecisely this makes it the most reliable in the kitchen. It rounds off rather than pushing itself into the foreground, and gets along with almost any fish. As a solo spread for a reception, however, it is less suitable; it lacks the showmanship for that.\u003c\/p\u003e\n\n\u003cp\u003eIt is also uncomplicated to store. Unopened, the jar can be kept at room temperature; only the opened remainder needs to be refrigerated. This means it remains readily available for a spontaneous sauce finish.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, the jar should be placed in the refrigerator and consumed within two days. There are no added preservatives, which is the price for the short ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eA side note: The range does not follow an intensity level, but rather four different raw materials. Each cream has its own seasoning; none is a weaker version of another. Therefore, a direct comparison on the same evening is worthwhile.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for someone who cooks, this jar is more fitting than any of the more well-known varieties. It doesn't end up in the pantry, but in the next sauce. When gifting the range, it's best to place all three side by side and allow for comparison.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA cream for people who don't want to thicken their fish sauce with flour, but with flavor.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Cruscana","offers":[{"title":"100 g","offer_id":57196459950406,"sku":"048DAN104481","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-krabbenbutter.png?v=1787664125"},{"product_id":"cruscana-garnelenbutter","title":"Shrimp butter","description":"\u003ch2\u003eCruscana Shrimp Butter. North Sea shrimp, cayenne, and the classic French cut.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrimp butter\u003c\/strong\u003e is a French shellfish cream made from cold-water shrimp, milk, and butter, produced in Herblay near Paris. No farmed shrimp from the tropics, no shrimp salad, no paste with shellfish flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrimp butter\u003c\/strong\u003e is a spreadable shellfish cream from the Cruscana manufacturer, made from 28 percent North Sea shrimp, milk, and 14 percent butter. If you want to make it yourself, you'll need shrimp shells, a mortar, a fine sieve, and a good hour. Afterwards, you'll have four tablespoons of cream and a kitchen full of shells. This jar takes exactly this step off your hands, in the quality for which it was intended.\u003c\/p\u003e\n\n\u003ch3\u003eFine, creamy, and a lingering cayenne\u003c\/h3\u003e\n\n\u003cp\u003eThe shrimp butter is delicately rosé and the finest of the four Cruscana creams. Its aroma is subtle, significantly more delicate than the lobster version. It only truly unfolds on the palate.\u003c\/p\u003e\n\n\u003cp\u003eFirst comes the slight sweetness that cooked cold-water shrimp bring. Then follows a creamy richness of butter and milk that coats the mouth. Right at the end, the cayenne announces itself, more as warmth in the throat than as spiciness.\u003c\/p\u003e\n\n\u003cp\u003eIt is the only one in the range that contains mustard, paprika, and cayenne simultaneously. That sounds like a lot, but it's a necessity. Shrimp meat is finer than lobster or crab and would otherwise be lost in the butter.\u003c\/p\u003e\n\n\u003cp\u003eAt 182 calories per 100 grams, it is also the lightest of the four. The salt content, at 1.30 grams, is also at the lower end. You don't notice either of these when eating, but you do when comparing it to its siblings.\u003c\/p\u003e\n\n\u003cp\u003eStraight from the refrigerator, it is firm and seems closed. Ten minutes at room temperature are enough for the aromas to open up. At about 14 degrees, it reaches the consistency at which it is best spread.\u003c\/p\u003e\n\n\u003cp\u003eIf you expect strong spiciness, you should look elsewhere. The cayenne here is intended as a base, not an effect. This cream is not on a chili level.\u003c\/p\u003e\n\n\u003ch3\u003eFrom canapés to bisque\u003c\/h3\u003e\n\n\u003cp\u003eIt's made for canapés, and that's where its delicacy shines. Take crustless white bread, spread it thinly, and top it with half a shrimp or a sprig of dill. A scant teaspoon is enough for two bites.\u003c\/p\u003e\n\n\u003cp\u003eIn a bisque, a heaped tablespoon replaces the entire final step. Stir it in after turning off the heat, and the soup will thicken and gain a shellfish note at the same time. The same works for a sauce with seafood pasta.\u003c\/p\u003e\n\n\u003cp\u003eIt also works as a filling. Mix a teaspoon with the yolk of hard-boiled eggs and refill the halves. For puff pastry sticks, spread it thinly before folding the dough.\u003c\/p\u003e\n\n\u003cp\u003eOn a hot baked potato, it melts into a rosy, shimmering layer. With asparagus in spring, it's an alternative to classic butter sauce, with significantly less effort. And a teaspoon folded into scrambled eggs turns breakfast into an appetizer.\u003c\/p\u003e\n\n\u003cp\u003eIn cold cuisine, it can also be used to make a dip. One part cream to two parts crème fraîche, a squeeze of lemon, and it's done. Serve with chicory leaves or fennel strips instead of the usual vegetable sticks.\u003c\/p\u003e\n\n\u003cp\u003eTo drink, a \u003ca href=\"\/en\/collections\/fischcremes-und-pasten\"\u003edry white wine\u003c\/a\u003e with a clear structure, such as a Riesling Kabinett, pairs well. A Crémant works just as well because the perlage breaks up the butter film. A cool, not too hoppy beer is the underrated option.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Spread sparingly. A too thickly applied dollop goes from fine to greasy, and that's the most common mistake with this variety. The cream goes further than it appears.\u003c\/p\u003e\n\n\u003ch3\u003eA recipe from the repertoire of haute cuisine\u003c\/h3\u003e\n\n\u003cp\u003eBeurre de crevette is one of the classic compound butters of French cuisine. Auguste Escoffier described it in the late 19th century as a tool, not a spread. Its purpose was to give a sauce aroma and binding at the last moment.\u003c\/p\u003e\n\n\u003cp\u003eIn 1965, Denise and Gilbert Jouneau adopted this principle. In their suburban pavilion near Paris, they stirred shellfish butter according to Escoffier's model and quickly found customers. In 1981, they passed the business on to the Danish importer Knud Hays Thøgersen, on the condition that the recipes remained.\u003c\/p\u003e\n\n\u003cp\u003eSince 1980, the manufactory has been located in Herblay in Val-d'Oise, northwest of Paris on the Seine. Around twenty employees work there on 2,200 square meters on three production lines. The business operates under the regional origin label of Île-de-France.\u003c\/p\u003e\n\n\u003cp\u003eOnly Pandalus borealis, the North Sea shrimp from the cold North Atlantic, is processed. It grows slowly, remains small, and develops firm, sweet meat. The manufactory stipulates the origin of the raw materials to its suppliers in a specification sheet.\u003c\/p\u003e\n\n\u003cp\u003eThe German names for this shrimp regularly cause confusion. North Sea shrimp, Arctic shrimp, and Greenland shrimp all refer to the same species. What is always meant is the small cold-water shrimp, not the tropical farmed shrimp from aquaculture.\u003c\/p\u003e\n\n\u003cp\u003eAdditionally, cod is used as a carrier. Its protein stabilizes the emulsion of milk fat and water so that the cream does not break when heated. Nearly thirty preparations are created in Herblay in total, developed by a chef in the in-house laboratory, without colorants and without added preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eThe most accessible of the four Cruscana creams\u003c\/h3\u003e\n\n\u003cp\u003eWithin the range, it is the best entry point. It is fine enough not to overwhelm anyone, and flavorful enough not to seem arbitrary. If you want to get to know the series, start here and work your way up.\u003c\/p\u003e\n\n\u003cp\u003eThe path then leads from \u003ca href=\"\/en\/products\/cruscana-krabbenbutter\"\u003ecrab butter\u003c\/a\u003e with its higher butter content to \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003elobster butter\u003c\/a\u003e, which is the most pronounced. The \u003ca href=\"\/en\/products\/cruscana-raeucherlachsbutter\"\u003esmoked salmon butter\u003c\/a\u003e stands alongside as a mild exception without shellfish.\u003c\/p\u003e\n\n\u003cp\u003eA practical advantage over freshly prepared shellfish butter is its shelf life before opening. Homemade varieties must be consumed within a few days. The unopened jar, however, easily withstands the waiting period until the next occasion.\u003c\/p\u003e\n\n\u003cp\u003eThe cream is not suitable for storage after opening. Without added preservatives, the opened jar belongs in the refrigerator and should be empty within two days. Unopened, however, it is uncomplicated to store.\u003c\/p\u003e\n\n\u003cp\u003eA side note: The four varieties are not intensity levels of the same recipe. Each has its own raw material and its own seasoning. Therefore, it is worthwhile to open two jars on the same evening and compare them directly.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for a dinner party, the jar works better than a bottle of wine. It's unusual, it's immediately usable, and it costs the host no preparation. For a reception with twelve guests, calculate two to three jars.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA classic of French cuisine that eliminates an hour of manual labor – without the result showing it.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Cruscana","offers":[{"title":"100 g","offer_id":57196459983174,"sku":"048DAN104482","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-garnelenbutter.png?v=1787664127"}],"url":"https:\/\/ginusslande.com\/en\/collections\/cruscana.oembed","provider":"genussland","version":"1.0","type":"link"}