Crawfish with Dill Dip
Ingredients
- For the crawfish
- 48 live crayfish
- 1 l white wine
- 10 crushed peppercorns
- 2 cloves
- 1 Culinary herbs
- 1 onion
- 1 carrot
Preparation steps
For the crawfish: Carefully place crawfish into a large pot using a glove. Place peppercorns, cloves and fresh herbs in cheesecloth, tie with twine and place in the pot. Remove crawfish with a glove carefully out of the water and tie claws with yarn. Place 1 liter (approximately 4 cups) of water, wine, spices and the bouquet garni into a large pot for cooking. Peel onion and carrot, cut into slices, add to cooking juices and simmer for 20 minutes. Hold the crawfish by the tail and plunge into the cooking liquid headfirst 8 at a time. When water boils again, add the next crawfish. Cook for 6 minutes and let all the crawfish in the broth cool slightly.
Remove cooked crayfish tails from the body, break on the ventral side and pull out intestine at the lower end of the tails. Use scissors or a lobster cracker to break and remove the meat. Keep crawfish meat warm and allow broth to reduce.
For the sauce: Peel shallot and chop finely. Pour 1/4 liter (approximately 1 cup) of crawfish broth through a sieve into a saucepan, add shallot and leave to boil over high heat. Add creme fraiche, remove pan from the heat and add butter in small pieces. Season with salt, pepper and lemon juice. Mix with the crawfish tails, divide on plates and serve garnished with dill.
