Maybe your new favorite bean dish:
first prepare all the vegetables: Stir the water (1) with the vinegar. Remove the skin from the salsify and place it in the vinegar water, then cut diagonally into pieces about 3 cm long. Clean the cauliflower and cut it into roses. Rinse the beans, clean them and cut the ends. Scrape or thinly remove the skin from the carrots and cut them into sticks about 3 cm long. Thaw the peas.
Rinse morels thoroughly, blanch (scald) with hot water and soak for about half an hour. Then drain and steam in the strained soaking water for 5 to 10 minutes until soft, drain.
Cook the vegetables one by one in bubbling hot salted water with sugar and butter (1) until crisp: salsify in about 20, cauliflower in about 10, beans and carrots 5 min. Later, rinse each vegetable under ice-cold water, drain well.
Rinse the crayfish under running water. Boil water (2) with salt. Add parsley sprigs, dill and the peeled, sliced onion. Add the crayfish to the bubbling broth in batches and cook for 8 to 10 minutes with the lid closed.
Remove the crayfish with a skimmer, rinse briefly after cooling, then cool. Then break the meat out of the shell and remove the innards.
Melt crab butter in a wide saucepan. Peel and finely dice the shallot,
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