Pawaru-Grahmata

№ 99III. nodaļa

Cepti vēži

Fried crayfish with fried parsley

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

1796Zepti wehschi.

Modernizētslpp. 188 · PDF 202
4 porcijas

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

Method

7 soļi
  1. Chill the live crayfish in the freezer for 20 minutes, then drop them head first, a few at a time, into a large pan of fast-boiling salted water and cook for 5 minutes. Drain and cool.
  2. Twist off the claws and keep them whole, in their shells. Peel the tails and pull out the dark thread. Pat everything dry.
  3. Mix the flour with the chopped parsley and turn the tails and claws in it, shaking off the excess.
  4. Heat the clarified butter in a frying pan over medium-high heat. Fry the crayfish, in batches if needed, for 1–2 minutes a side, until golden brown. Lift out onto kitchen paper.
  5. Drop the parsley sprigs into the same hot fat, standing back, as it spits. Fry for 20–30 seconds, until crisp and bright green, and drain.
  6. Heat the 40 g butter in a small pan until it foams and turns nut-brown.
  7. Arrange the crayfish in a warm dish, garnish with the fried parsley, pour over the brown butter and squeeze over the lemon.

Notes

What the book says vs. what we added

the book shells boiled crayfish "as is known", keeping the claws whole, turns them in flour mixed with chopped parsley and fries them brown in butter, with whole parsley sprigs fried alongside for the garnish; brown butter and lemon juice go over at the end. The amounts and times are ours.

The frying butter

the book's slapētā sviestā is unclear; we read it as melted butter. Clarified butter fries without burning.

Crayfish

buy them live and cook them the same day, discarding any that are dead. Frozen whole cooked crayfish work too: thaw them and start at step 2.

Fried parsley was a standard garnish for fried fish in the 18th century. The sprigs must be completely dry, or the fat spits violently.

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