Crayfish
In Sweden, the tradition of enjoying crayfish, or kräftor, is deeply ingrained in the culture. The Swedes celebrate the end of the summer with a Kräftskiva, or crayfish party, where friends and family gather to enjoy these delicious crustaceans. The crayfish are traditionally cooked in a brine seasoned with plenty of dill, then served cold and eaten with the hands. It's a messy, fun, and delicious tradition that's been a part of Swedish culture for centuries.
In our Culinary Companion series, we're bringing you a taste of this Swedish tradition with our own crayfish recipe. While we've simplified the process for convenience, we've kept the spirit of the tradition alive. Our crayfish are delicious served with lemon, butter, or a simple aioli. And for an authentic Swedish touch, why not try them with some steamed potatoes seasoned with lemon and dill or a Cheese Pie (see recipe below)?
Whether you're a seasoned crayfish lover or trying them for the first time, we hope this recipe brings a bit of Swedish tradition to your table. Enjoy!
Crayfish
Ingredients
2 kg (4 1/2 lb) live crayfish
1 large bunch of dill including crowns (flower heads) (strongly preferred) – If you can’t find dill crowns, use large sprigs of dill instead
1 onion, finely chopped
330 ml (12 fl oz) dark beer, porter or stout
2 star anise
3 liters (5 pints) water
100 g (7 tbsp) salt
2 tsp sugar
Instructions:
Start by dividing the crayfish among four large freezer bags, placing about 1 lb in each. Seal the bags and place them in the freezer for 2 hours. This will gently put the crayfish to sleep.
While the crayfish are chilling, set aside some of the most attractive dill crowns for garnishing later. Place the remaining dill in a large bucket, big enough to accommodate all the crayfish. Add the chopped onion, beer, and star anise to the bucket.
Next, combine the water, salt, and sugar in a large pan and bring it to a boil. Once boiling, take one bag of crayfish from the freezer and immediately plunge the crayfish into the boiling water. Cover the pan, let it return to a boil, and cook for about 8 minutes. You'll know they're done when the crayfish turn a vibrant orange/red color. Using a slotted spoon, transfer the cooked crayfish to the bucket with the dill and beer.
Repeat this process with the remaining crayfish. Once all the crayfish are cooked and in the bucket, carefully pour the hot cooking liquid into the bucket and let it cool.
Once cooled, transfer the crayfish, dill, and marinating liquid to containers that will fit in your fridge or a cool place. Let the crayfish marinate overnight to soak up all the flavors.
When you're ready to serve, drain the crayfish and arrange them on serving plates. Garnish with the reserved dill crowns for a touch of elegance.
Aioli
Instructions:
100 ml good Olive Oil
100 ml mild-flavoured Oil such as Sunflower or Canola
3 large cloves of Garlic
1 Egg Yolk
Optional -
1tbsp Lemon Juice
2 tsps Mustard Dijon, Wholegrain etc.
Instructions
Start off by peeling and mincing the garlic finely. Place into a large bowl with the egg yolk and whisk well with a balloon whisk.
While whisking continuously, drizzle in the oil very slowly. You should be pouring as little as is physically possible, while still being able to call it a "continuous stream".
Continue whisking - as the aïoli gains body you can start pouring the oil a little faster (but not too fast!).
Keep going until all the oil is well combined and then transfer to a bowl or jar. Store in the refrigerator when not in use.
Sources: https://homesweetsweden.com , https://www.thefooddictator.com
