Pawaru-Grahmata

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Crayfish in wine with crayfish butter, bitter orange and anchovy

  • Serves 4
  • 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Wehschi ar wihnu.

Modernizētslpp. 186 · PDF 200
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Chill the crayfish in the freezer for 20–30 minutes. Bring the wine, water and salt to a fast boil and drop in the crayfish head first, a few at a time, so the liquid keeps boiling. Boil for 6–8 minutes, until red. Lift them out and keep the cooking liquid.
  2. When they are cool enough to handle, shell the tails and claws and pull the dark thread out of each tail.
  3. Put 250 ml of the cooking liquid into a saucepan with the crayfish butter, orange zest, lemon slices, anchovies and shallots. Simmer for 5–8 minutes, until the shallots are soft and the liquid has reduced by about a third.
  4. Add the crayfish meat and warm it through for 1–2 minutes without boiling. Taste; the anchovies and the cooking liquid are salty, so you probably won't need more salt.
  5. Tip into a warm dish and arrange the parsley around it.

Notes

What the book says vs. what we added

the book boils large crayfish with wine, water and salt, shells them and puts them in a saucepan with some of the cooking liquid, crayfish butter, the peel of a bitter orange, lemon slices, chopped anchovies and shallots, lets it all boil a while and serves it in a dish with parsley around. Simmering the sauce before the crayfish go in, so they don't toughen, and the amounts are ours.

Humane killing

as in 03-093, cook only live crayfish, chilled first and dropped into fast-boiling liquid.

Bitter orange

Seville oranges are in season in January and February, and their zest freezes well. Out of season, use ordinary orange zest sharpened with a little lemon.

Anchovies (sardeles)

in this book sardeles are salted anchovies, not sardines.

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