Crayfish in spice pickle

Catch list for two adults

Dish is made on crayfish from Karlstrup P & T

25 male crayfish
8 l water
1 dl / 215 g salt
2 tablespoons black pepper grains
2 tablespoons sugar
4 til 5 dill screens
I am an angler in Scandinavia
Recipe No. 29
Live (black) and cooked crayfish (red)
Live (black) and cooked crayfish (red)

Procedure without liability: Notice that I write male crayfish, it is because female crayfish is protected in the lake. Do you buy your crayfish elsewhere; it is naturally subordinate whether it is male or female crayfish.

This recipe is suitable for two adults who can eat 25 crayfish. Take a 10 to 12 liter pot and add 8 liters of water. When it boils, add 1 dl salt, 2 tbsp. sugar, 2 tbsp. black pepper grains and 4 to 5 dill screens. Let boil for 1 minute and come crayfish fast in one by one.

Depending on the size crayfish must cook 5 to 7 minutes. Turn off the heat and remove the pot. Place the pot with crayfish in the water to cool overnight. Take crayfish up 3 to 4 hours before they must be eaten, put them on a plate with paper towel and let them dribble before they are served.

Should you make this meal for 4 adults i.e. 50 crayfish, just cook 25 crayfish at a time. Remove the cooked crayfish from the pot when they are cooked. When all 50 crayfish are cooked put all the crayfish in the pot and to cool. Maybe you need a bigger pot when there are so many crayfish. But always remember that water should be boiling before the crayfish comes in the pot.

Serving: The crayfish are best eaten with a good, coarse country bread with butter and one or more dram.

Garnish: Fresh dill and perhaps lemon slices.

Drink: The Snaps should preferably be mild, there is a dill Snaps from Aalborg. Rinse with a beer. Cold white wine is also a possibility.

Hint: See also these websites: Danmarks Krebseavlerforening

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