Crayfish with Baku tomatoes and fried cucumbers

2 servings

90 minutes

Crayfish with Baku tomatoes and fried cucumbers is a culinary masterpiece where Danish cuisine meets the sunny aromas of the East. Tender and juicy crayfish infused with fennel and carrot aroma gain rich flavor from the spicy broth. Baked Baku tomatoes add sweet and smoky notes, while fried cucumbers provide a light textural contrast. The dish is served with a thick sauce made from tomato juice and crayfish broth, seasoned with olive oil. The harmonious blend of freshness, sweetness, and umami makes it perfect for a festive dinner or gastronomic experiment. This recipe combines the tenderness of seafood with the richness of vegetable flavors, creating an exquisite and memorable dish that will surely captivate gourmets.

Energy value per serving

• Calories: 485.2
• Proteins: 33.4g
• Fats: 32.5g
• Carbohydrates: 15.5g

Ingredients

• Crayfish: 400 g
• Baku tomatoes: 300 g
• Cucumbers: 200 g
• White onion: 50 g
• Carrot: 30 g
• Fennel seeds: 2 g
• Dill: to taste
• Sugar: pinch
• Salt: pinch
• Extra virgin olive oil: 60 ml

Cooking steps

1. Use a heavy knife to separate the crayfish into heads and tails. In two liters of cold water, add onion, 50 grams of tomatoes, fennel seeds, and carrot; bring to a boil over high heat and immerse the tails for four minutes, then remove and cool.

   Required ingredients:

   • White onion: 50 g
   • Baku tomatoes: 300 g
   • Fennel seeds: 2 g
   • Carrot: 30 g

2. Now add crayfish heads to the water, boil for twenty-five minutes, turn off and cool for half an hour. Strain the resulting broth and reduce it to half its volume. Discard the heads.

   Required ingredients:

   • Crayfish: 400 g

3. Cut 100 grams of tomatoes in half, place them on a baking sheet lined with parchment paper, drizzle with oil, sprinkle with salt and sugar, and leave in the oven at 120 degrees for thirty-five minutes. Squeeze juice from the remaining tomatoes.

   Required ingredients:

   • Baku tomatoes: 300 g
   • Extra virgin olive oil: 60 ml
   • Salt:  pinch
   • Sugar:  pinch

4. Cut the cucumbers into cubes and sauté in a hot pan with a drop of olive oil for a minute.

   Required ingredients:

   • Cucumbers: 200 g
   • Extra virgin olive oil: 60 ml

5. Mix 50 grams of crayfish broth, tomato juice, and olive oil, adding salt to taste and stir. Pour the sauce onto a plate, place the peeled crayfish tails, baked tomatoes, and cucumbers on top, garnish with dill and serve.

   Required ingredients:

   • Crayfish: 400 g
   • Baku tomatoes: 300 g
   • Cucumbers: 200 g
   • Dill:  to taste
   • Salt:  pinch
   • Extra virgin olive oil: 60 ml