Crayfish in a Multicooker
Description
Don't forget chilled, frothy beer when serving such aromatic crayfish. The dish cooks for about 30 minutes. The tastiest crayfish are warm, filled with spicy brine. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy only live crayfish; dormant specimens are not suitable for the dish!
- 2
Step 2
Thoroughly rinse the crayfish to remove sand. If you are afraid of them, do this using a shower head. Place them in the multicooker bowl. Bring water to a boil in a kettle in advance.
- 3
Step 3
Rinse the herbs and place them in a bowl. Add dill umbels and bay leaves for aroma.
- 4
Step 4
Add salt and black peppercorns.
- 5
Step 5
Add mustard seeds — without them, the dish won't be as tasty and aromatic!
- 6
Step 6
Pour boiling water over the crayfish. Set the multicooker display to "Boil" mode for 30 minutes and close the appliance with the lid.
- 7
Step 7
A beep will notify you that the dish is ready. Do not rush to remove the crayfish from the broth; let them cool in it for a while so they become juicy and flavorful.
- 8
Step 8
Place the warm crayfish on a plate or serving tray with a slotted spoon, and be sure to serve with cold beer.