Best 5 Swedish Style Dill Poached Crayfish Recipes
Get ready to embark on a delightful culinary journey as we delve into the world of Swedish-style dill poached crayfish. This traditional Nordic delicacy captures the essence of summer with its vibrant flavors and enticing aroma. Whether you're a seasoned foodie or a curious home cook, this guide will lead you through the steps of creating an unforgettable feast that will transport your taste buds to the heart of Sweden.
Check out the recipes below so you can choose the best recipe for yourself!
SWEDISH CRAYFISH BOIL
Kraftskiva, a Swedish harvest celebration, is centered around a heaping platter of crayfish, which have been boiled with fresh dill. Crayfish need little more than a dollop of lemony mayonnaise to accentuate their delicate flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
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.
DILL POACHED SALMON
This poached salmon is a family favorite and its easy to do. I suggest serving rice and a veggie with this meal.
Provided by RH
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 1 g, Cholesterol 74.1 mg, Fat 10.9 g, Fiber 0.2 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 405.3 mg, Sugar 0.3 g
SWEDISH CRAYFISH BOIL
I've had this recipe for a long time and haven't had a chance ot try it out, but it sounded so delicious that I thought I'd post it and see if someone else wanted to try it - There are 10 dill crowns needed for the recipe plus extra for garnish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 712.8, Fat 21.8, SaturatedFat 4.6, Cholesterol 668.2, Sodium 13258.3, Carbohydrate 23, Fiber 0.4, Sugar 9.4, Protein 91.4
ANDREAS VIESTAD'S BOILED CRAWFISH WITH DILL
A very subtle and simple Swedish method for crawfish (or shrimp) by Andreas Viestad. It has a very distinct almost "caramelized" aroma. I saw this prepared on Andreas's cooking show; what you don't hear from this recipe is his recommendation to keep live crawfish in water in your bathtub overnight so they can be "cleaned out", if you know what I mean. I've prepared this with shrimp as well, and amazingly, they don't turn into hockey pucks after the 1 to 2 hour sitting time (and this time is reflected in the prep).
Provided by EdsGirlAngie
Categories Crawfish
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 739.8, Fat 8.9, SaturatedFat 1.5, Cholesterol 931.6, Sodium 19582.1, Carbohydrate 18.8, Fiber 0.1, Sugar 9.4, Protein 120.5
Tips:
- Choose the freshest crayfish possible. Look for crayfish that are bright red and have a firm texture. Avoid crayfish that are dull in color or have a slimy texture.
- Clean the crayfish thoroughly before cooking. Remove the heads and tails, and then rinse the crayfish under cold water. You can also remove the intestinal tract, if desired.
- Use a large pot for poaching the crayfish. The crayfish should be able to move around freely in the pot.
- Add plenty of water to the pot. The water should cover the crayfish completely.
- Bring the water to a boil, then reduce the heat to a simmer. Simmer the crayfish for 5-10 minutes, or until they are cooked through.
- Season the poaching liquid with salt, sugar, and dill. You can also add other spices, such as peppercorns, bay leaves, or lemon zest.
- Serve the crayfish immediately with melted butter and lemon wedges.
Conclusion:
Swedish-style dill poached crayfish is a delicious and easy-to-make dish that is perfect for a summer party or gathering. The crayfish are cooked in a flavorful poaching liquid that is infused with dill, salt, and sugar. The result is a tender and juicy crayfish that is perfect for dipping in melted butter. If you are looking for a new and exciting way to enjoy crayfish, then this recipe is definitely worth trying.
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