Crayfish in white wine
4 servings
20 minutes
Crayfish in white wine is an exquisite dish of Russian cuisine that embodies the harmony of seafood and noble drink. Fried to a golden hue, crayfish acquire a rich flavor, while dry white wine adds a refined acidity and subtle spice aroma. Bay leaf, cumin, and pepper give the dish a noble depth of taste, and the wine broth-based sauce makes it especially tender. Historically, crayfish were considered a delicacy of the nobility, and cooking them in white wine emphasizes the elegance of this recipe. Garnishing with parsley completes the composition by adding freshness. This dish is perfect for a festive dinner, pairing well with white wines and light sides that highlight its sophistication.
1
Place the washed crayfish in a heated pot with a spoonful of melted oil and fry until pink, turning with a fork.
- Crayfish: 10 pieces
- Vegetable oil: 2 tablespoons
2
Sprinkle the crayfish with salt, pepper, ground cumin, add 2 bay leaves, pour in white wine, cover the pot, and boil for 10 minutes.
- Crayfish: 10 pieces
- Caraway: 0.3 teaspoon
- Dry white wine: 1 glass
3
When the crayfish are ready, they should be taken out, placed in a bowl or on a plate, and covered with a lid.
4
Prepare a sauce from the broth obtained by boiling crayfish. Strain the broth through a sieve into a pot, place it on the heat, add flour mixed with a teaspoon of oil. Boil for 1-2 minutes and, after removing from heat, add more oil, stirring with a spoon until it dissolves in the sauce.
- Wheat flour: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Vegetable oil: 2 tablespoons
5
When serving crayfish, garnish the dish with parsley sprigs. Serve the sauce separately.