Kräftor - River Crayfish
- River Crayfish Earlier crayfish was abundant in most Swedish fresh waters. However, beginning in early 20th century a
SwedishSeafoodEasy10 min
Ingredients
Servings
4
- 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
Instructions
- 1
Bring the water, the salt and half of the dill to a boil.
- 2
Add the crayfishes, 10 at a time and let the water come to a boil between the successive additions.
- 3
Add the other half of the dill, cover and let boil for 10 minutes.
- 4
Leave the crayfishes to cool overnight in the refrigerator, submerged in the brine.
- 5
When ready to serve, pour off the brine and remove the soggy dill.
- 6
Arrange the crayfish on a platter and garnish with dill inflorescences.
Tags
americanswedish-cookingswedish
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