Your go-to Crayfish Party Brine – so much easier then you think!
Turn a late summer evening into a wonderful crayfish feast with family and friends. Serve delicious accompaniments and set a simple and beautiful table with the help of mother nature.
Making a brine for your crayfish is of course a must if you choose to cook living crayfish. But even pre-cooked crayfish will be significantly better if they are allowed to soak in a homemade brine – and that’s not difficult at all.
We usually use approx. 1/2 kilo crayfish per person when we serve them with accompaniments. But if you go “all-in” on crayfish and serve less accompaniments, you must increase the amount to approx. 1 kg. per person.
Recipe
You will need:
• 2 kg of ready-cooked crayfish
• Approx. 20 crowns of dill (crush the stems in a mortar for more taste)
• 1 bottle of porter
• 0.5 dl salt
• 2 tbs sugar
• 3 l water
How to:
- Bring dill, porter, salt, sugar and water to a large boil pot and boil for a few minutes.
- Turn down for the heat and simmer under lid for 5 minutes.
- Let the brine cool down completely before you put down your thawed crayfish.
- Leave in the fridge for 2 hours but preferably overnight.
- When serving, drain the crayfish, arrange on a large platter and garnish with crowns of dill.
