Monday, July 21, 2008

Crayfish Luxembourg Style

Until the 1930's, crayfish were common in Luxembourg waters. However they rapidly disappeared when the waters became polluted. One or two streams have become clean again, and there are once more crayfish in Luxembourg, although in small quantities. Imported crayfish are still the norm.

For 4 persons.

  • 48 living crayfish
  • 2 shallots, 1 carrot,
  • some green celery, a sprig of thyme
  • chopped parsley and tarragon
  • 1 bayleaf
  • 100 gr. butter
  • salt and freshly ground pepper
  • ¼ litre Luxembourg Riesling + ¼ litre fish stock, or
  • ½ litre Luxembourg Riesling
  • Chop the vegetables very finely, and mix with the parsley and tarragon. Lightly fry the vegetables in 50 grams of butter, pour in the Riesling and fish stock, and simmer for twenty minutes. Do not forget the thyme and bayleaf. Add salt and pepper to taste.
  • Now send sensitive people from the kitchen and take the crayfish. First of all make sure they are all alive. Place sieve ready, take a crayfish and lay it on a chopping board. Hold the tail in one hand, and take hold of the central fins, tearing them out in one movement, twisting at the same time. Make sure the thin blue-black intestine is thoroughly removed, as it tastes terrible.
  • Place the simmering vegetables on a very high heat and bring to a boil. Throw the crayfish straight in together. Cover and continue to boil hard. Stir from time to time. They are ready in about ¼ hour.
  • Serve on a very hot dish. Having mixed in the rest of the butter, pour the contents of the pan over the crayfish and garnish with the parsley.
  • The meal should be eaten with one's fingers, and a fine Luxembourg Riesling should be served as an accompaniment.

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