Kräftskiva, traditional Swedish boiled signal crayfish with crown dill (signal crayfish)

Ingredients

• 2 kg live signal crayfish
• 3 l spring water
• 50 cl Swedish bottom-fermented pilsner-style lager
• 100 g unrefined coarse sea salt
• 25 g granulated white sugar
• 2 bunches fresh crown dill umbels

Method

1. Carefully sort and rinse the signal crayfish under cold running water in a large basin, checking that they are all very much alive, then drain them immediately.
2. Pour the spring water and lager into a large heavy-bottomed pot.
3. Add the coarse sea salt, white sugar and a first batch of crown dill, lightly crushed between your hands to release its aromatic compounds.
4. Bring the liquid to a rolling boil over high heat, then maintain a steady, vigorous boil for ten minutes so the broth is fully infused with the dill flavors.
5. Remove and discard the infused dill stems using a skimmer to clarify the poaching broth.
6. Maintain a vigorous boil and plunge the signal crayfish in headfirst in quick batches to keep the water temperature high.
7. Cover the pot, wait for the boil to immediately resume and let poach for seven to eight minutes, until the shells turn bright scarlet red and the tails curl slightly.
8. Immediately turn off the heat and plunge the bottom of the pot into a large basin filled with cold water and ice cubes to instantly stop the cooking.
9. Place the rest of the fresh crown dill directly on top of the warm signal crayfish, then gently submerge the umbels into the broth.
10. Cover the pot and place the whole thing in the refrigerator overnight, or for at least twelve hours, to allow for optimal aromatic steeping.
11. Remove the well-chilled crustaceans from the broth just before serving, drain them for a few moments and arrange them in a pyramid on a serving platter, arranging the fresh crown dill umbels on top.

Nutrition

Per serving

Energy

421.1 kcal

Protein

74.54 g

Carbohydrate

14.64 g

Fat

3.2 g

Fibre

0.01 g

Calcium

394.48 mg

Iron

8.73 mg

Magnesium

141.18 mg