Cooked Crayfish with Sauce

0
Average: 0 (0 votes)
(0 votes)
Cooked Crayfish with Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the crayfish
48 live crayfish
2 liters water
1 liter white wine
10 crushed peppercorns
2 cloves
1 Herb bouquet
2 scallions
1 carrot
1 Red chile pepper
For the sauce
1 shallot
¼ liter Crab stock
100 grams Sour cream
1 tablespoon butter
3 tablespoons chopped Dill
lemons (Juice)
salt
peppers
How healthy are the main ingredients?
Sour creamDillclovescarrotshallotlemon

Preparation steps

1.

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.

2.

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.

3.

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.

Tags