Published: 29-Sep-2012 (12:34); Viewed: 1065; Difficulty: 3 out of 10
Crayfishes, have some swamp smell, and during cooking it is very interesting to reduce or remove this smell. In this recipe we will substitute the swamp smell by the lovely milky aroma and some beer bitterness. Cook at least one kg of crayfishes for one portion. These sour cream crayfishes are perfect as a snack for beer.
Ingredients for this recipe:
Sour cream or creme fraiche. 300 ml per 1 kg of crayfishes.
Beer, about 2 litres for each kg of crayfishes. For this cooking I've use "Blanco Blonde from the Sheffield Brewery", because this beer have low bitterness.
Salt. About 1 tbsp per each litre of beer.
Carefully wash crayfishes in a cold running water. Let them stay in the water for 10-15 minutes. Discard any dead crayfishes.
Mix crayfishes with sour cream and leave for 3 hour at room temperature. During this time, crayfishes will eat sour cream – this is very important step, because the sour cream will substitute all the content of crayfishes intestines, and flavour meat as well.
Wash crayfishes again in the running col water. It is important to remove all sour cream from they surface.
In a large pot, bring beer with salt to boil.
Add crayfishes to the boiling beer and cook for about 20 minutes for small crayfishes and about 35-40 minutes for large crayfishes.
Remove crayfishes from the pot and serve them. They are perfect hot and cold.
tips and tricks
Use only a live crayfishes. If they are dead, they are not suitable for this recipe!!!
Sour cream and creme fraiche are equivalent for this cooking and you can use any of them.
If the sour cream is very thick, you can blend it with milk.
This recipe is used some "force feeding", and someone considered this technique as an appropriate...
Do not store cooked crayfishes more than one day in the fridge.