Crayfish boiled in wine
4 servings
30 minutes
Crayfish cooked in wine is a refined dish of Russian cuisine, known for its rich depth of flavor and sophistication. Traditionally, such a delicacy was prepared in old inns and at lavish feasts, elevating a simple product with the combination of sea notes and the bitterness of red wine. The crayfish are first boiled in salted water and then immersed in aromatic boiling wine that infuses their tender meat with hints of fruit and oak. This cooking method makes the meat juicy and gives it a noble taste. It can be served hot with wine sauce or chilled as an appetizer to good dry wine. This dish not only delights gourmets but also becomes the centerpiece of festive gatherings, filling the evening with the taste of traditions and historical luxury.
1
Place the cleaned crayfish in boiling salted water and cook for 1-2 minutes.
- Crayfish: 12 pieces
- Salt: to taste
2
Drain the water, pour wine over the crayfish, and cook in a covered pot, shaking it occasionally.
- Crayfish: 12 pieces
- Red dry wine: 1.5 glass
3
Place the boiled crayfish in a soup bowl, pouring in the wine they were cooked in, or chill in the wine and serve dry on a plate.
- Crayfish: 12 pieces
- Red dry wine: 1.5 glass