How To Cook Crayfish 'The Swedish Way'.
Start with 1,5ltr of water in a pan - use a pan of 12-15ltr capacity. Add 1ltr of water per twenty crayfish - no more than 100 crayfish at a time is recommended. Add 30-35g of sea salt per litre of water and one lump of sugar to every twenty crayfish.
Use approximately 3-5 stems and sprigs of dill corollas to every twenty crayfish. Separate corollas from stems. Grind the stems in a pestle and mortar if possible and place into the simmering water. While the water is heating up, keep the crayfish in a sink. Let fresh water run over the crayfish - for best results, keep the crayfish in a fish chest a couple of days prior to preparation.
Take the crayfish out of the water for a quick dry prior to placing in the boiling water. Remove boiling water from heat. Take 8-12 crayfish put them on a strainer, and then place them into the pan - start with the biggest ones first. Make space with a wooden spoon or similar and put the remainder of crayfish into the pan, ensuring that all crayfish are covered with water. Bring the pan of water back to simmer. Then place the dill corollas over the crayfish. Do not cover with a lid whilst cooking or cooling. When the water begins to simmer, time the cooking for 10 minutes, remove any foam with a spoon. IMPORTANT - the water must not boil - only simmer. After 10 minutes cooking, remove the Crayfish from the pan and start cooling with a light beer or lager. To avoid growth of bacteria, do not touch the water with your bare fingers.
Enjoy your crayfish when cooled.
