MADSEN’S CRAYFISH RECIPE
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We recommend 500g of crayfish per diner. The crayfish is served cold and best enjoyed with new potatoes, mushroom quiche, Swedish cheese and herring if available. Do not forget the Akvavit.
Serves : 6
6 liter of water
1.5 liter Dark Ale
2 bundles of dill plus ekstra for garnish
125 gram of sea salt
50 gram caster sugar
2 tbsp whole pepper corn
1 sliced lemon
3 kg live crayfish
Preparation:
Cook the live crayfish the day before – discard any dead or unhealthy looking crayfish. Add all the ingredients, except the crayfish, in a large pot and bring it to boil. Once boiling, add the live crayfish and return to boil. Boil for one minute, turn off the heat, and let it cool down. Place the crayfish with the water mixture (marinade) in fridge over night for it to get as much taste as possible. Serve chilled with a glass of beer and Akvavit.
Enjoy !
♥
LOVENORDIC
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