Fresh peeled crayfish tails on French bread

Ingredients for Fresh peeled crayfish tails on French bread

Instructions for Fresh peeled crayfish tails on French bread

To prepare the Fresh peeled crayfish tails on French bread recipe, please follow these instructions:

Fresh crayfish may go in fresh water 1-2 days before cooking so that the intestine emptied.

Start by slicing the fresh dill, stems to save boiling bed sheet, the chopped dill to be used in the dressing.

Plenty of water to the boil with the dill crowns as well as dill stems from the fresh dill, salt and a little sugar. When the water is boiling out the fresh crayfish in and boils with 6-7 minutes. Cook you many crayfish and the water takes a long time to come to a boil again, krebsene have a longer period of time.

The fintsnittede dill dressing: stir with mayonaise and crème fraise, season with lemon juice, salt and pepper.