waters. However, beginning in early 20th century a
severe fungus infection has diminished the crayfish
stock considerably. Most of the crayfish consumed in
Sweden today is imported from Turkey and the U.S.A.
Ingredients:
· 10 - 20 river crayfishes per
person (alive!)
· plenty of dill (best is to use
the inflorescences, if not
available dill sprigs will do)
· enough water to cover the
crayfishes
· 2 tablespoons of salt per liter
of water
Proceed as follows:
1. Bring the water, the salt and half of the dill to a
boil. Add the crayfishes, 10 at a time and let
the water come to a boil between the
successive additions.
2. Add the other half of the dill, cover and let boil
for 10 minutes.
3. Leave the crayfishes to cool overnight in the
refrigerator, submerged in the brine.
4. When ready to serve, pour off the brine and
remove the soggy dill. Arrange the crayfish on
a platter and garnish with dill inflorescences.
Serve together with buttered toast and "snaps"
(Swedish aquavit). At a crayfish party, it is mandatory
to sing each time you take a "snaps". Most meat is in
the tail. Simply twist off the tail section from the rest
of the body and split it open.
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