Crayfish with Baku Tomatoes and Fried Cucumbers
Appetizers • Danish
Description
Cucumbers can be not fried in a pan, but rather charred with a kitchen torch.
Ingredients
- Crayfish 15 oz
- Baku Tomatoes 10 oz
- Cucumbers 5 oz
- Spanish onions 0 oz
- Carrot 0 oz
- Nigella Seeds 0 oz
- Dill to taste
- Sugar a pinch
- Salt a pinch
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Using a heavy knife, cut the crawfish into heads and tails. In two liters of cold water, add onion, 50 grams of tomatoes, fennel seeds, and carrot. Bring to a boil over high heat, then add the tails and cook for four minutes. Remove and cool.
Step 2
Now add the crayfish heads to the water, boil for twenty-five minutes, then turn off the heat and let it cool for half an hour. Strain the resulting broth and reduce it to half its volume. Discard the heads.
Step 3
Cut 100 grams of tomatoes in half, place them on a baking sheet lined with parchment paper, drizzle with oil, sprinkle with salt and sugar, and leave in the oven at 250°F for thirty-five minutes. Squeeze the juice from the remaining tomatoes.
Step 4
Dice the cucumbers and sauté them in a hot skillet with a drizzle of olive oil for one minute.
Step 5
Mix 50 grams of crayfish broth, tomato juice, and olive oil, adding salt to taste, and stir well. Pour the sauce onto a plate, arrange the peeled crayfish tails, roasted tomatoes, and cucumbers, garnish with dill, and serve.
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