Boiled crayfish with dill
5 servings
30 minutes
Boiled crayfish with dill is a dish that embodies the traditions of European cuisine and the atmosphere of friendly gatherings. This recipe originates from regions where river crayfish are a seasonal delicacy. During cooking, the crayfish are simmered in a fragrant broth with aromatic spices, dried dill, and butter, acquiring a rich flavor with subtle spicy notes. Their tender meat, infused with a savory saltiness, pairs wonderfully with fresh bread and chilled drinks. Boiled crayfish not only adorn the festive table but also symbolize warm meetings, leisurely conversations, and enjoyment of gastronomic traditions. They are best served hot with herbs and lemon to enhance the flavor nuances.
1
Pour water into a 5-liter pot, a little more than half, and bring to a boil for broth. Add dried dill, peppercorns, bay leaf, carrot, garlic, an onion cut into 4 parts, and khmeli-suneli, and bring to a boil, letting it simmer for 10 minutes.
- Dried dill: 1 bunch
- Black peppercorns: 15 pieces
- Black allspice: 15 pieces
- Bay leaf: 5 piece
- Carrot: 1 piece
- Garlic: 3 cloves
- Onion: 1 head
- Khmeli-suneli: to taste
2
Then use a slotted spoon to remove all the vegetables and add the crayfish to the broth. Salt (1 tablespoon of salt for 10 crayfish), and you can add an additional 1–1.5 tablespoons of salt to taste at the end of cooking. Bring to a boil, add butter, and cook for 10–15 minutes. Then turn off the stove and let them steep for 15 minutes.
- Crayfish: 100 pieces
- Salt: to taste
- Butter: 50 g
3
Catch the crayfish with a slotted spoon and arrange them beautifully on a plate. Ready to serve!