Boiled Crawfish with Dill
Appetizers • European
Description
You'll lick your fingers!
Ingredients
- Crayfish 100 pieces
- Salt to taste
- Green peppercorns 15 pieces
- Dried Dill Stems 1 bunch
- Spices 15 pieces
- Bay leaf 5 pieces
- Butter 0 oz
- Onion 1 head
- Garlic 3 cloves
- Carrot 1 piece
- Khmeli-suneli to taste
Step-by-Step Guide
Step 1
In a pot (5 liters), pour in water, a little more than half full, and bring to a boil to make the broth. Add the dried dill, peppercorns, allspice, bay leaves, carrot, garlic, onion cut into 4 pieces, khmeli-suneli, and bring to a boil, letting it simmer for 10 minutes.
Step 2
Then, using a slotted spoon, remove all the vegetables and add the crawfish to the broth. Salt (1 tablespoon of salt for 10 crawfish), and you can add an additional 1–1.5 tablespoons of salt to taste at the end of cooking. Bring to a boil, add the butter, and cook for 10–15 minutes. Then turn off the heat and let them steep for 15 minutes.
Step 3
Use a slotted spoon to remove the crawfish and arrange them nicely on a plate. They can be served at the table!
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