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  Added: Aug 21, 2006  •  Visited (348)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Dill - Flavored Crayfish
(Keitetyt Ravut)
Scandinavian crayfish are small-about 3 inches in length-and are similar to the fresh-water crayfish of the Midwestern, Southern and Western United States. The Finns are extremely fond of these delicate shellfish and easily eat 10 to 20 apiece-usually accompanied by chilled vodka.

What You Need:
  • 3 quarts cold water
  • cup salt
  • 3 tablespoons dill seed
  • 3 large bunches fresh dill
  • 30 live fresh-water crayfish

    GARNISH
  • 1 bunch fresh dill
  • Toasted white bread

  • How To Cook:
    1. In a 6- to 8-quart kettle, combine the water, salt, dill seed and 2 of the bunches of fresh dill tied with a string. Bring to a boil over high heat and boil briskly, uncovered, for 10 minutes.

    2. Meanwhile, wash the crayfish carefully under cold running water. Drop them, a few at a time, into the rapidly boiling water. When all of the crayfish have been added, cover the kettle tightly and boil about 6 or 7 minutes.

    3. Line a 3- to 4-quart bowl with the sprigs of the third bunch of fresh dill. Remove the crayfish from the kettle with a slotted spoon and arrange them in the bowl over the dill sprigs.

    4. Strain the stock over the crayfish through a fine sieve, and let them rest in the liquid until they have reached room temperature. Then cover the bowl loosely with plastic wrap and refrigerate for at least 12 hours; they may marinate as long as 2 days if you wish.

    5. To serve, drain the crayfish of their liquid, pile them high on a platter and garnish with fresh dill. Although they can be served cold, the crayfish are at their best if they are allowed to reach room temperature. Serve with toast.

    To Serve: 3 to 4
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Finland
    Main Ingredient ╗ Shellfish ╗ Crawfish
    Main Ingredient ╗ Herbs & Spices ╗ Dill
    Dish ╗ Appetizers

     





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