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Traditional crayfish
Hemmakock

Traditional crayfish

30 minEasy
418,25 kr
4 portions • 94,50 kr per portion
Keep in mind that frozen crayfish is already salty, so be careful about the amount of salt in your layer. Taste a claw before mixing the layers. If it is not salty, you can increase the amount of salt in the recipe. Receptet är hämtat ur "Kräftboken" av Annika Mogensen (Ordalaget Bokförlag)

1 kgKräftor Frysta
Lagen
2 LVatten
1 pc.Dill - färsk
2 tbspGrovt salt
Smaksätt eventuellt med
1 dlFolköl 3,5 %
1 pc.Gul lök
1 tbspFänkål Krydda
1 tbspAnis
1 tbspKummin
1 tbspStrösocker
Instructions
1

Mix water, salt and dill, possibly even sugar, beer and more in a saucepan. Cook. Allow to simmer for 10 minutes.

2

Let the layer cool down.

3

Pick up the dill crowns. Put the frozen crayfish in the layer and put on fresh dill crowns.

4

Leave to cool for about a day.

Photo:

Ann-Sofi Rosenkvist

Kräftskiva
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