Ingredients
Dill-boiled crayfish
- 48 pcs. Crayfish large, lively Danish crayfish
- 1 pcs. Garlic whole
- 2 pcs. Lemon organic
- 4 pcs. Carrots
- 4 pcs. Onion
- 1 l Beer light
- 250 gram Unsalted butter
- 4 l Water
- 1 bunch Dill dill
- 6 gram Peppercorns black
- 18 gram Coarse salt
- 15 gram Tomato Puree
Crayfish in creamy mushroom sauce
- 20 pcs. Crayfish Tails peeled dill-boiled. See above
Mushrooms in cream sauce
- 500 gram Mushrooms mixed mushrooms, e.g. porcini, chanterelle, and black trumpet
- 1 clove Garlic
- 1 pcs. Shallots
- 27 gram Olive Oil
- 100 gram Noilly Prat
- 200 gram Fish Stock or shellfish stock
- 0.25 l Whipping Cream
- 100 gram Sour Cream 0.38
- 1 pcs. Lemon
- Salt and Pepper freshly ground
Instructions
Dill-boiled crayfish
- Divide the garlic into cloves.
- Slice the lemons.
- Peel the carrots and the onions, and cut them into suitable rings and mix with the rest of the ingredients for the brine in a pot and simmer for about 10 minutes.
- Kill the crayfish (see tip) and put them into the boiling brine.
- Immediately remove the pot from the heat and let the crayfish cool in the brine for about 15 minutes, after which they are ready to serve.
- Clean the mushrooms thoroughly and cut them into bite-sized pieces.
- Peel and finely chop the garlic and shallots.
- Sauté the mushrooms in a pot with the olive oil.
- Add the onions and garlic once the mushrooms begin to color.
- Add Noilly Prat and reduce completely.
- Now add the stock and whipping cream.
- Reduce the liquid to a thick, creamy consistency.
- Stir in the crème fraîche and season with salt, pepper, and a touch of fresh lemon juice.
- Warm the peeled crayfish tails in the sauce and serve.
Notes
TIP:
Kill the crayfish by inserting a sharp, pointed knife into the shell where the cross marking is.
This will kill the crayfish instantly.
Kill the crayfish by inserting a sharp, pointed knife into the shell where the cross marking is.
This will kill the crayfish instantly.