Crayfish Tails in Dill Sauce

Last Updated on September 24, 2024

Serve as a warm appetizer or as an intermediate course.

Ingredients:

For 4 people: 40 pcs cooked crayfish with cumin 10 g of dill For the sauce: 100 g butter 3 pcs of egg yolks 6 tbsp white wine 1 tsp of plain mustard splash of lemon juice a sprig of tarragon horseradish shrub ground pepper sugar salt

Procedure:

Sauce Preparation:
1. Melt the butter and pour it into a taller container from which you could easily pour off the settled whey
2. Place the egg yolk with the salt, pepper, white wine, lemon juice, mustard and sugar in a saucepan and whisk in a water bath over low heat until the mixture thickens
3. Remove from the heat and whisk in the melted butter (stripped of whey!)
4. Finely chop the rinsed and drained chervil and tarragon, add to the finished sauce, and season with salt and pepper if necessary
5. Remove the meat from the cooked crayfish from the tails and claws
6.

Recommendation:

Instead of hollandaise sauce, you can also take white velouté sauce or fish sauce, which is softened with two egg yolks. Instead of fresh crayfish, we can also cook canned crayfish, crab, lobster and shrimp meat in dill sauce.

Note:

Supplement: Steamed rice, boiled potatoes or puff pastry marigolds, and raw vegetable salad.Recipe for boiled crayfish with cumin here: Cooking Crayfish with Cumin.