Pawaru-Grahmata

№ 98III. nodaļa

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Crayfish tails braised in lemon butter

  • Serves 4 as a first course
  • 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Gohsati wehschi.

Modernizētslpp. 187–188 · PDF 201–202
4 porcijas

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

Method

4 soļi
  1. Chill the live crayfish in the freezer for 20 minutes. Bring a large pan of salted water (1 tbsp salt per litre) to a rolling boil, drop them in head first, a few at a time, and cook for 5 minutes. Drain and cool.
  2. Twist off the tails, peel them and pull out the dark thread. Crack the claws and pick out the meat.
  3. Put the broth, butter, mace, lemon juice and peel in a wide, shallow pan or flameproof dish. Bring to a simmer, add the crayfish meat, cover and keep it barely bubbling over low heat for 10 minutes. Don't let it boil hard, or the meat will toughen.
  4. Taste for salt and serve in the dish, with bread to mop up the juices.

Notes

What the book says vs. what we added

the book boils the crayfish in salted water, shells the tails and claws and braises them for "a good while" over coals in a dish with meat broth, butter, mace, lemon juice and lemon peel. The amounts and times are ours. The meat is already cooked, so we keep the braising short.

Crayfish

buy them live and cook them the same day; throw away any that are dead before cooking. Frozen whole cooked crayfish work too: thaw them and start at step 2.

Shells

the book does nothing with them here. Crushed and cooked in butter they make crayfish butter (see 03-101), which could replace some of the plain butter; that is our suggestion.

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