Ask your fishmonger to source some live crayfish for you, or try an online supplier like www.crayaway.com. It is a good idea to put them in a spacious container with lots of cold water before cooking, changing the water frequently to clean the crayfish thoroughly. Be careful, though, as they are very good at escaping!
In Sweden, crayfish are cooked in a brine consisting of salt, sugar and dill. Sometimes beer is added to the brine for additional flavour. Once cooked, they are then served cold garnished with dill crowns.
You will need:
- About 50 crayfish
- 200g sea salt
- 4 tsp sugar
- 1 pint beer (optional)
- large bunch dill crowns, stalks removed
- In a large pan, bring about 6 litres of water to the boil with the salt, sugar and beer, if using. Add most of the dill crowns, reserving a few for serving, and simmer for about 5 minutes.
- Add the crayfish and cook for 5-7 minutes before removing from the heat. Cool the pan quickly by placing in a tub or bath with cold water, iced if possible. You can keep the crayfish in their brine for up to 2 days. To serve, drain and decorate with the remaining dill crowns.
If you have leftovers, try making this salad.