All Easy Recipes. Cook all that you can cook. 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:            (To Serve: 3 to 4)
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  • 3 quarts cold water
  • ¼ 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.


     
     
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