Dill-boiled Crayfish with Charred Lemon
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Gastrotools
Recipes from professionals
It's in late summer that our Swedish neighbours throw themselves into their traditional kräftskiva — the crayfish party. A crayfish feast is a festive occasion, where you gather with family and friends around a long table laden with bowls of freshly boiled river crayfish. The Swedes often serve them with crispbread, and to do it really well, you can also put a regular or spiced mayonnaise on the table, along with a few lemon wedges to drizzle over the 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.
