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1 kilo (2.2 pounds) Crayfish
1. Bring dill, beer, salt, sugar and water to a
boil in a large sauce-pan. Let boil for a few minutes and then simmer.
2. In another pan, boil the crayfish about thirty seconds each in water, when they shift color, add them to the other pan.
3. When all crayfishes are in the sauce-pan with the dill and beer, let them simmer for about five more minutes. Then remove the pan from the heat and let cool.
4. When cool, transfer the crayfish and the marinade to a bowl, put in refrigerator and make sure that all crayfish is covered with marinade, garnish with additional dill-sprigs.
Serve at the kraftskiva or crayfish-party.