Dill-boiled Crayfish with Charred Lemon
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Gastrotools
Recipes from professionals
It is here in late summer that our Swedish neighbors indulge in their traditional crayfish party. A crayfish feast is a festive occasion where family and friends gather around a long table with heaping platters of boiled freshwater crayfish. The Swedes often serve them with crispbread, and if you want to make it really special, you can also put regular or spiced mayonnaise on the table as well as a little lemon juice to drizzle over these delicate shellfish.
Servings
: 4
people
Ingredients
1
unsprayed lemon
8
l
water
1.5
dl
salt
1
tbsp
sugar
1
tsp
fennel seeds
2
dill crowns or 1 bunch regular dill
1
tsp
peppercorns
2
kg
crayfish
2
lemons
Crown dill or regular dill for garnish
Good bread or crispbread for serving
Avoid screen shutting off
Instructions
Step 1/5
Halve the lemon and place it in a large pot with water, salt, sugar, fennel seeds, dill and peppercorns. Bring the liquid to a boil and simmer for 5 minutes. Now turn up the heat until the water is boiling vigorously.
Step 2/5
Add the crayfish and calculate approximately 4 minutes cooking time from when the water boils again (if they are large, you can give them 1-2 extra minutes). Remove the pot from the heat and let the crayfish cool in the liquid.
Step 3/5
Halve the lemons lengthwise and fry them on the cut side on a hot grill or pan until they take on color.
Step 4/5
Arrange the boiled crayfish on a platter or plate with the charred lemons and dill.
Step 5/5
Enjoy them with good bread or crispbread and mayonnaise.
