Crayfish with Dill Sauce

Last Updated on August 21, 2024

Today there are few opportunities to get fresh crayfish. Crayfish, so popular in the past, are now strictly protected in Czech waters. But you can get crayfish tails pickled, or get lucky with frozen crayfish from places that haven’t yet seen their radical decline as we have.

Ingredients:

Batch: 25 pcs of crayfish 1.5 lwater 0.5 l beer 0.1 kg of butter 1 bunch of parsley nati salt For the sauce: 2 bunches of fresh dill 0.2 kg sour cream 0.1 kg smooth flour 0,1 kg of butter 0,05 l vegetable oil 4 pcs yolks 3 pcs medium shallots 2 tbsp wine white vinegar fresh thyme

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new spices whole pepper salt

Procedure:

1. Clean the crayfish and cook in a batch for ten minutes
2. Sauté shallots in butter and oil, add chopped dill stalks (not the leaves themselves, they are added at the end), whole pepper, allspice, thyme and bay leaf, dust with plain flour after about five minutes of thorough sautéing and simmer for another two minutes
3. Add 0.1 litre of crayfish stock and whisk thoroughly to prevent the flour from curdling
4. Add the vinegar, chopped dill leaves, sour cream with the beaten egg yolks and stir thoroughly for another five minutes until the sauce is set aside
5.

Note:

Source: www.citybee.cz, recipe prepared by Radek Jakubec. 5 original Prague recipes that will make you give up frying.