Crayfish & Chanterelle Toast
Crayfish & Chanterelle Toast
Savour this quick and easy seafood recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 12 hours
  • Cooking Time 22 minutes
  • Yield 4 servings
  • 40 fresh Crayfish
  • 10 litres Water
  • 30 fresh Crown dill
  • 400 millilitres Dark Beer (porter)
  • 200 millilitres Sea salt
  • 2 tablespoons Sugar
  • 100 grams smoked Pork – diced
  • 1 Yellow onion – chopped
  • 300 grams Chantarelles
  • 1 tablespoon fresh Thyme – chopped
  • 1 tablespoon fresh Parsley – chopped
  • 100 millilitres Rich beef jus
  • 200 millilitres Heavy cream
  • 4 slices White bread
  • 2 tablespoons Butter
  • Salt and pepper
  1. Bring the water to a boil together with water, crown dill, beer, sea salt and sugar
  2. Cook the crayfish ten at a time, for two to three minutes. Let the stock cool down and put the crayfish back into the stock. This is best to do at least twelve hours before eating. Store in a cold place
  3. Fry the smoked pork and the onion golden in a frying pan without adding and fat. Add chantarelles, thyme and parsley. Continue to fry until the chantarelles have nice colour
  4. Add beef jus and heavy cream. Cook until it´s nice and creamy. Salt and pepper to taste
  5. Fry the bread golden in butter. Serve the mushrooms warm on the bread

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