Cooked Crayfish with Sauce
Ingredients
- For the crayfish
- 48 live crayfish
- 2 liters water
- 1 l white wine
- 10 crushed peppercorns
- 2 cloves
- 1 Herb bouquet
- 2 scallions
- 1 carrot
- 1 Red chili pepper
- For the sauce
- 1 shallot
- ¼ l Crab stock
- 100 grams Sour cream
- 1 Tbsp butter
- 3 Tbsps chopped Dill
- lemons (Juice)
- salt
- peppers
Preparation steps
For the crayfish: Rinse the crayfish thoroughly under running water. In a large pot, add water, wine, and spices. Peel carrots and slice. Rinse, clean and cut scallions into 1 cm (approximately 1 inch) wide pieces. Rinse chile pepper and cut it into rings. Add the vegetables to the broth and simmer for 20 minutes. Holding the crayfish by the tail, add 8 to the broth. When the water boils again, add the next 8 crayfish. Repeat untill all crayfish are in the broth. Cook for 6 minutes and allow to cool.
Cut off the cooked crayfish tails from the body. Break off lower end of tail and pull out the intestine. With a lobster cracker, crackk open tail and remove the meat. Keep the crayfish meat warm by adding to the broth and let it boil a little.
For the sauce: Peel the shallot and chop finely. Strain 1/4 liter (approximately 1 cup) crab broth and add to a saucepan with the chopped shallot and boil over high heat. Add sour cream. Remove from heat, stiring in butter and dill. Mix well and season with salt and pepper, and lemon juice. Mix with the crayfish, spread on plates and serve.
