Boiled crayfish
4 servings
25 minutes
Boiled crayfish are a true gastronomic delight, especially in Russian cuisine where they are served as a gourmet snack with beer. The tradition of boiling crayfish dates back to ancient times when fishermen prepared them right on the shore. Cooked with aromatic spices, carrots, onions, and herbs, crayfish acquire a rich flavor with subtle hints of fragrant herbs. Their meat is tender and slightly sweet, while the broth they are cooked in absorbs deep aromas. After boiling, crayfish are left in the hot broth to absorb maximum flavor. They are best served chilled with herbs and lemon slices for a perfect combination of freshness and richness.
1
Put finely chopped carrots, onions, peppercorns, bay leaf, and herbs in a pot, pour in water, and bring to a boil.
- Carrot: 1 piece
- Onion: 1 head
- Black peppercorns: to taste
- Bay leaf: to taste
- Dill: to taste
- Tarragon leaves: to taste
2
Then lower the washed live crayfish into the pot, cover with a lid, and boil for 10-15 minutes on high heat.
- Crayfish: 10 pieces
3
Remove from heat and let it sit for 10-15 minutes.
