Keitetyt ravut (dill-flavored crayfish)
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Keitetyt ravut (dill-flavored crayfish)
  Seafood    Appetizers  
Last updated 6/12/2012 12:46:06 AM. Recipe ID 6202. Report a problem with this recipe.
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      Title: Keitetyt ravut (dill-flavored crayfish)
 Categories: Seafood, Main dish, Appetizers
      Yield: 3 Servings
 
      3 qt Cold water
    1/4 c  Salt
      3 tb Dill seed
      3 lg Bunches Dill; fresh
     30    Crayfish; fresh-water, live

MMMMM--------------------------GARNISH-------------------------------
      1 bn Dill
           Toasted white bread
 
  "Scandinadian crayfish are small - about 3 inches in length - and are
  similar to the fresh-water crayfish of the Midwestern, Southern and
  Western United States. The Finns are extremely fond of these delicate
  shellfish and easily eat 10 to 20 apiece - usually accompanied by
  chilled vodka." In a 6-8 quart kettle, combine the water, salt, dill
  seed and 2 of the bunches of fresh dill ties with a string. Bring to
  a boil over high heat and boil briskly, uncovered for 10 minutes.
  Meanwhile, wash the crayfish carefully under cold running water. Drop
  them, a few at a time, into the rapidly boiling water. When all of
  the crayfish have been added, cover the kettle tightly and boil about
  6 or 7 minutes. Line a 2-3 quart bowl with the sprigs of the third
  bunch of fresh dill. Remove the crayfish from the kettle with a
  slotted spoon and arrange them in the bowl over the dill sprigs.
  Strain the stock over the crayfish through a fine sieve and let them
  rest in the liquid until they have reached room temperature. Then
  cover the bowl loosely with plastic wrap and refrigerate for at least
  12 hours; they may marinate as long as 2 days if you wish. To serve,
  drain the crayfish of their liquid, pile them high on a platter and
  garnish with fresh dill. Although they can be served cold, the
  crayfish are at their best if they are allowed to reach room
  temperature. Serve with toast.
 




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Recipe ID 6202 (Apr 03, 2005)

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