Boiled Crayfish with Dill
Description
A delicious appetizer for any gathering. There’s no need to introduce this tasty seafood dish—practically everyone loves it. The crayfish take at most half an hour to cook, but during that time an unforgettable aroma fills the house and will summon the whole family to the table on its own. Serve the appetizer with light or dark beer, chilled in advance. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Wash the crayfish thoroughly in water to remove sand. Use only live crayfish; sleeping ones are not suitable for cooking.
- 2
Step 2
Place the crayfish in a pot or cauldron.
- 3
Step 3
Add the salt and black peppercorns. Do not confuse black pepper with allspice—it will give a slightly bitter taste. If you like, you can add a little more salt.
- 4
Step 4
Add bay leaves — without them, the broth won't smell as spicy and bright. You can also add whole-grain mustard.
- 5
Step 5
Separate a bunch of dill, rinse it in water, and place it on top. Do all of this quickly, before the crayfish climb out of the pot. Then pour hot water into the container. It is best to use boiling water and scald the crayfish right away. Place the container on the stove and boil for about 25 minutes. Cover the pot with a lid if possible.
- 6
Step 6
After the specified time, the dish will be ready. The crayfish will lose their green color and turn red-sided. Do not remove them from the broth until it has cooled to warm. As it cools, the seafood will absorb some of the broth and become more flavorful.
- 7
Step 7
Serve the boiled crayfish with dill warm.