Crayfish à la The Pirate

Recipe for 20–25 crayfi sh.

5 l water
2 dl course sea salt
1 dl sugar
dill to taste

Bring the water to a boil and add the salt and sugar. Add the crayfi sh to the water and cook for about 10 minutes. Add the dill to the stock. Cool the stock as quickly as possible, for ex. by placing the kettle in the sink and dribbling cold water from there into the rinsing sink. The crayfi sh keep longer when they are cooled quickly. They can then be kept in the stock and put in the refrigerator.

Avoid touching the crayfi sh because bacteria from your fi ngers may get into the nutrient-rich stock. The crayfi sh are best when they have been kept in the stock for about 48 hours before  consumption. The crayfi sh will keep up to one week when stored properly (0...+2º C).