Keitetyt Ravut (dill-flavored Crayfish) Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 quart: Cold water,
1/4 cup: Salt,
3 tbsp: Dill seed,
3 large: Bunches Dill, fresh
30: Crayfish, fresh-water, live
GARNISH
1 bunch: Dill,
Toasted white bread,
Directions:
"Scandinadian crayfish are small - about 3 inches in
length - and are similar to the fresh-water crayfish
of the Midwestern, Southern and Western United States.
The Finns are extremely fond of these delicate
shellfish and easily eat 10 to 20 apiece - usually
accompanied by chilled vodka."
In a 6-8 quart kettle, combine the water, salt, dill
seed and 2 of the bunches of fresh dill ties with a
string. Bring to a boil over high heat and boil
briskly, uncovered for 10 minutes. Meanwhile, wash the
crayfish carefully under cold running water. Drop
them, a few at a time, into the rapidly boiling water.
When all of the crayfish have been added, cover the
kettle tightly and boil about 6 or 7 minutes. Line a
2-3 quart bowl with the sprigs of the third bunch of
fresh dill. Remove the crayfish from the kettle with a
slotted spoon and arrange them in the bowl over the
dill sprigs. Strain the stock over the crayfish
through a fine sieve and let them rest in the liquid
until they have reached room temperature. Then cover
the bowl loosely with plastic wrap and refrigerate for
at least 12 hours; they may marinate as long as 2 days
if you wish. To serve, drain the crayfish of their
liquid, pile them high on a platter and garnish with
fresh dill. Although they can be served cold, the
crayfish are at their best if they are allowed to
reach room temperature. Serve with toast.
Source from luhu.jp
length - and are similar to the fresh-water crayfish
of the Midwestern, Southern and Western United States.
The Finns are extremely fond of these delicate
shellfish and easily eat 10 to 20 apiece - usually
accompanied by chilled vodka."
In a 6-8 quart kettle, combine the water, salt, dill
seed and 2 of the bunches of fresh dill ties with a
string. Bring to a boil over high heat and boil
briskly, uncovered for 10 minutes. Meanwhile, wash the
crayfish carefully under cold running water. Drop
them, a few at a time, into the rapidly boiling water.
When all of the crayfish have been added, cover the
kettle tightly and boil about 6 or 7 minutes. Line a
2-3 quart bowl with the sprigs of the third bunch of
fresh dill. Remove the crayfish from the kettle with a
slotted spoon and arrange them in the bowl over the
dill sprigs. Strain the stock over the crayfish
through a fine sieve and let them rest in the liquid
until they have reached room temperature. Then cover
the bowl loosely with plastic wrap and refrigerate for
at least 12 hours; they may marinate as long as 2 days
if you wish. To serve, drain the crayfish of their
liquid, pile them high on a platter and garnish with
fresh dill. Although they can be served cold, the
crayfish are at their best if they are allowed to
reach room temperature. Serve with toast.
Source from luhu.jp