Keitetyt ravut (dill-flavored crayfish)
Yield: 3 Servings
Ingredients:
- 3 qt Cold water
- 1/4 c Salt
- 3 tb Dill seed
- 3 lg Bunches Dill; fresh
- 30 Crayfish; fresh-water live MMMMM--------------------------GARNISH-------------------------------
- 1 bn Dill
Instructions:
Toasted white bread Scandinadian crayfish are small - about 3 inches in
length - and are similar to the fresh-water crayfish
of the Midwestern, Southern and Western United States.
The Finns are extremely fond of these delicate
shellfish and easily eat 10 to 20 apiece - usually
accompanied by chilled vodka. In a 6-8 quart kettle combine the water salt dill seed and 2 of the bunches of fresh dill ties with a string. Bring to a boil over high heat and boil briskly uncovered for 10 minutes. Meanwhile wash the crayfish carefully under cold running water. Drop them a few at a time into the rapidly boiling water. When all of the crayfish have been added cover the kettle tightly and boil about 6 or 7 minutes. Line a 2-3 quart bowl with the sprigs of the third bunch of fresh dill. Remove the crayfish from the kettle with a slotted spoon and arrange them in the bowl over the dill sprigs. Strain the stock over the crayfish through a fine sieve and let them rest in the liquid until they have reached room temperature. Then cover the bowl loosely with plastic wrap and refrigerate for at least 12 hours; they may marinate as long as 2 days if you wish. To serve drain the crayfish of their liquid pile them high on a platter and garnish with fresh dill. Although they can be served cold the crayfish are at their best if they are allowed to reach room temperature. Serve with toast.
