Swedish Style Dill Poached Crayfish Food

SWEDISH CRAYFISH BOIL

Steps:

• Rinse crayfish under cold water. Discard any that don't move. Bring water, stout, salt, sugar, and chile to a boil in a large pot. Add dill sprigs and crowns and crayfish. Cover pot, and return to a boil. Reduce heat, and simmer, stirring occasionally, 8 to 10 minutes.
• Fill the sink halfway with cold water. Place pot in sink, and uncover. Dampen a large piece of crumpled parchment with cold water, and place it on surface of broth. After 20 minutes, replace water in sink with cold water and ice. Repeat every 30 minutes until crayfish and broth cool, about 2 hours.
• Mix mayonnaise, creme fraiche, lemon zest and juice in a small bowl. Season with salt.
• Drain crayfish, arrange on a large platter, and garnish with crowns of dill. Serve with lemon wedges and mayonnaise mixture. To eat crayfish, pinch the head and twist the tail to separate. Carefully remove meat from tail by pinching from the bottom and breaking through the rings on the shell. (The head carries flavorful juices. Either suck the head, or discard.)

SWEDISH-STYLE DILL-POACHED CRAYFISH

Steps:

• 1. Bring the 8 quarts of water to a boil and blanch the crayfish for 2 minutes and then plunge them into ice water. Discard water. 2. Bring the 12 quarts of water, dill, salt, beer and sugar to a boil. 3. Add crayfish and cook for 5 minutes. 4. Remove crayfish and place in a container that can be sealed. Pour liquid over the crayfish, cover, and place in fridge for 24 hours. 5. Remove crayfish from liquid and serve cold. This dish is sometimes served with an herb aioli dipping sauce.

ANDREAS VIESTAD'S BOILED CRAWFISH WITH DILL

Steps:

• In a large pot, combine the water, salt, sugar, beer and dill. Bring to a boil over high heat. Add the crawfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.
• Drain crawfish and arrange on a large serving platter. Garnish with dill and squeeze lemon juice over them.
• Optional: can be eaten on good-quality white bread spread with mayonnnaise.

SWEDISH CRAYFISH BOIL

Steps:

• Rinse crayfish under cold water. Discard any that don't move. Bring water, stout, salt, sugar and chili to a boil in a large pot. Add dill sprigs and crowns, and crayfish. Cover pot, and return to boil. Reduce heat, and simmer, stirring occasionally, 8-10 minutes. Fill the sink halfway with cold warer. Place pot in sink, and uncover. Dampen a large piece of crumpled parchment with cold water and place it on surface of broth. After 20 minutes, replace water in sink with cold water and ice. Repeat every 30 minutes until crayfish and broth are cool, about 2 hours.
• Mix mayonnaise, creme fraiche, lemon zest, and juice in a small bowl. Season with salt. Drain crayfish, arrange on a large platter, and garnish with full crowns of dill. Serve with lemon wedges and mayonnaise mixture.
• To eat crayfish, pinch the head and twist the tail to separate. Carefully remove meat from tail by pinching from bottom and breaking through the rings on the shell. The head carries the flavorful juices. Either suck the head or discard.

SWEDISH SAUCE FOR FISH

Steps:

• Mix first three ingredients together with whisk.
• Add dill (use dried dill weed if you don't have fresh), salt and pepper to your taste.
• Let set at room temperature for at least one hour before serving.
• Serve over poached fish.