Crayfish with Baku Tomatoes and Fried Cucumbers

Appetizers | Danish cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cucumbers can be not fried in a pan, but rather charred with a kitchen torch.

Ingredients

Crayfish - 14.1 oz
Baku Tomatoes - 10.6 oz
Cucumbers - 7.1 oz
Spanish onions - 1.8 oz
Carrot - 1.1 oz
Nigella Seeds - 0.1 oz
Dill - to taste
Sugar - a pinch
Salt - a pinch
Olive Oil - 2 fl oz

Step by Step guide

Step 1

Using a heavy knife, cut the crawfish into heads and tails. In two liters of cold water, add onion, 50 grams of tomatoes, fennel seeds, and carrot. Bring to a boil over high heat, then add the tails and cook for four minutes. Remove and cool.

Step 2

Now add the crayfish heads to the water, boil for twenty-five minutes, then turn off the heat and let it cool for half an hour. Strain the resulting broth and reduce it to half its volume. Discard the heads.

Step 3

Cut 100 grams of tomatoes in half, place them on a baking sheet lined with parchment paper, drizzle with oil, sprinkle with salt and sugar, and leave in the oven at 248°F for thirty-five minutes. Squeeze the juice from the remaining tomatoes.

Step 4

Dice the cucumbers and sauté them in a hot skillet with a drizzle of olive oil for one minute.

Step 5

Mix 50 grams of crayfish broth, tomato juice, and olive oil, adding salt to taste, and stir well. Pour the sauce onto a plate, arrange the peeled crayfish tails, roasted tomatoes, and cucumbers, garnish with dill, and serve.