Creamy crayfish
4 servings
70 minutes
Creamy crayfish is a refined dish of Russian cuisine rooted in ancient traditions of preparing river delicacies. The tender meat of the crayfish infused with the aromas of dill, garlic, and spicy seasonings gains softness from the creamy butter. The addition of vodka enhances the flavor, making it rich and deep. The dish has a distinctly spicy and slightly sweet taste, with a delicate and juicy texture. Creamy crayfish is perfect as a main treat on a festive table or as an exquisite dinner for seafood lovers. It pairs well with white wine or fresh bread, highlighting the richness of flavor nuances. This recipe is a true gastronomic find that combines Russian traditions with exquisite taste worth savoring.
1
Rinse the crayfish with cold water.
- Crayfish: 30 pieces
2
Place dill in a large pot, pour in hot water, and bring to a boil. Add onion, garlic, peppercorns, chili pepper, bay leaf, and dried tomatoes. Stir.
- Dried dill stalks: 1 bunch
- Onion: 2 heads
- Garlic: 6 cloves
- Black peppercorns: 1 teaspoon
- Sun-dried tomatoes: 7 pieces
- Bay leaf: 4 pieces
- Chili pepper: 1 piece
3
Salt the water and carefully place the crayfish in the boiling water, boil for half an hour. Then pour in the vodka and add oil, cover with a lid and let it steep for 10-15 minutes.
- Salt: 4 tablespoons
- Crayfish: 30 pieces
- Vodka: 100 ml
- Butter: 60 g
