Fish & seafood
Kräftor (crayfish)
Crayfish boiled in a strongly flavoured water with beer, dill and salt, then left to cool. It is the signature dish of the summer season on the islands, eaten by hand outdoors.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the live crayfish under cold water and set aside any that are dead or damaged.
- In a large pot, bring the water, beer, salt, sugar and peppercorns to the boil.
- Add half the dill and plunge the crayfish in, a few at a time so the water stays boiling.
- Cover and cook for 5 to 7 minutes from the return to the boil: they turn red and the flesh firms.
- Turn off the heat and let them steep for 10 minutes in the broth with the remaining dill.
- Drain and let cool, then serve cold with fresh dill and rye bread.
Variations and tips
Salad version. Peel the tail, slice it and mix with crème fraîche, dill and lemon for a starter.
More ideas
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Åland Islands
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Åland Islands
Original Ecomely recipe.