Freshly cooked crayfish

Ingredients for 4 servings:

• 1 kg fresh, live crayfish
• 5 liters of water
• 1 fennel bulb(s)
• 2 large onions
• 1 carrot(s)
• 1 large leek(s)
• 2 cloves garlic
• 1 tbsp salt
• 1 tsp pepper
• 1 bay leaf
• 1 tbsp fennel seeds, roasted and crushed
• 10 cl Noilly Prat
• 20 cl white wine

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

for an appetizer or as finger food

If you caught the crayfish yourself, keep them in clear water for about 1-2 days. Change the water three to five times. This prevents a musty taste from rinsing. Clean all ingredients except the crayfish and bring to a boil in a large pot. Simmer for a good 15 minutes. Season the broth to taste, adjusting the seasoning if necessary, and discard the vegetables, then bring back to a rolling boil. Place the fresh, live crayfish, one at a time, headfirst into the broth. This prevents the water from cooling down too much and ensures a quick, safe, and crustacean-friendly killing effect. Then remove the pot from the heat and let the crayfish simmer for about 10-15 minutes without applying heat. Remove the crayfish from the pot and arrange them in a bowl. Pull out the back meat and enjoy either on its own or with a delicious sauce. Set aside a small bowl of water and lemon slices to clean your fingers.