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Kräftor - River Crayfish
Earlier crayfish was abundant in most Swedish fresh
waters. However, beginning in early 20th century a
severe fungus infection has diminished the crayfish
stock considerably. Most of the crayfish consumed in
Sweden today is imported from Turkey and the U.S.A.
Proceed as follows:
Ingredients:
1
. Bring the water, the salt and half of the dill to a
boil. Add the crayfishes, 10 at a time and let
the water come to a boil between the
successive additions.
. Add the other half of the dill, cover and let boil
for 10 minutes.
·
·
10 - 20 river crayfishes per
person (alive!)
plenty of dill (best is to use
the inflorescences, if not
available dill sprigs will do)
enough water to cover the
crayfishes
2
·
·
3. Leave the crayfishes to cool overnight in the
refrigerator, submerged in the brine.
2 tablespoons of salt per liter
of water
4. When ready to serve, pour off the brine and
remove the soggy dill. Arrange the crayfish on
a platter and garnish with dill inflorescences.
Serve together with buttered toast and "snaps"
(Swedish aquavit). At a crayfish party, it is mandatory
to sing each time you take a "snaps". Most meat is in
the tail. Simply twist off the tail section from the rest
of the body and split it open.
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