Red-sided boiled crayfish excite the imagination with their appearance, and what kind of aroma spreads when cooking such a product throughout the kitchen is beyond words! Lucky residents of cities and villages, villages located on the banks of large freshwater bodies - they can taste such a restaurant dish for about 9 months a year. Why exactly 9 months? Because there is a saying that crayfish are eaten only in those months of the year in which the letter "r" is present - This is partly true, since in the summer months arthropods molt, become lean and lethargic - tasteless.
When purchasing fresh crayfish from the market or supermarket, be sure to ensure that they are all alive. Do not buy already "asleep" individuals - it is fraught with food poisoning. Immediately to such a product, take grain mustard, fresh dill or parsley, bay leaves and black peppercorns, as well as a pack of salt if you don't have it in your kitchen.
Ingredients:
Crayfish - 1 kg
Salt - 3 tablespoons (with top)
Black peppercorns - 15 pcs.
Bay leaf - 7 pcs.
Grain mustard (French) - 2 tablespoons
Water - 1.5 l
How to cook correctly:
1. Rinse crayfish gently in water using a shower head, or ask someone to do it if the sight of such arthropods scares you. Transfer the washed individuals to a saucepan or cauldron - use a deep container so that the foam does not spill over the edges when boiling.
2. Add the measured amount of salt. It is important to adhere to the norm here, since you can either oversalt or undersalt.
3. Rinse fresh dill, parsley, or stalk celery and place in a bowl with the stalks in it. Try to act quickly, as the crayfish are trying to get out of the container.
4. Pour in black peppercorns, bay leaves, add grain mustard - it is she who will give the brine a slight sourness and piquant taste, which the crayfish will draw into when cooling in it.
5. Pour water and place the container on the stove, immediately cover with the lid. If you do not cover the pot with a lid, when heated, arthropods will begin to beat on the water with their tails and spray it around. Therefore, some cooks prefer to fill them not with cold water, but with boiling water, immediately scalding them. Bring to a boil on maximum heat, keeping the foam free, then reduce heat to medium and cook the crayfish for about 15-20 minutes, depending on their size. Turn off the heat and let them cool slightly in the brine for about 10-15 minutes by removing the lid from the pan - the arthropods will draw in the broth and will be even tastier.
6. Place the red-sided boiled crayfish on a plate or serving along with the herbs.
7. Serve them warm, optionally in a duet with a glass of lush light or dark beer.
Bon Appetit!
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