Crayfish according to the recipe of Vadim Kalinich
12 servings
45 minutes
Crayfish according to Vadim Kalinich's recipe is a true gastronomic delight that embodies Russian traditions and the richness of flavors. The dish captivates with its depth and richness, where fresh crayfish unfold in an aromatic broth with dill, garlic, and spicy chili. Tomatoes add a light sweetness while butter brings tenderness to the texture. The finishing touch is vodka, which enhances the flavor and gives the dish a special character. This cooking method allows the crayfish to absorb spicy notes and gain remarkable juiciness. An ideal dish for friendly gatherings and warm evenings, accompanied by a glass of chilled drink. Historically, crayfish have always been served at festive tables in Russia, and this recipe pays homage to traditions but with an authorial touch that transforms an ordinary treat into true culinary magic.
1
Boil water, then add dill, salt (1 tablespoon per 1 liter of water), and oil to the boiling water. Then add the crayfish to the broth.
- Dried dill stalks: 1 bunch
- Rock salt (halite): to taste
- Butter: 100 g
- Crayfish: 50 pieces
2
After 10 minutes, add crushed tomatoes, halved garlic cloves, and pepper (cut each into three pieces).
- Tomatoes: 150 g
- Garlic: 3 cloves
- Red chili pepper: 3 pieces
3
Boil for 10 minutes, stirring occasionally, then add vodka and, turning off the heat, let it steep for at least half an hour.
- Vodka: 100 ml
