CRAYFISH WITH TRUFFLE BUTTER
Ingredients
- 2-3 kg/4lb 8oz- 6lb 8oz crayfish
- 500ml/18fl oz bottle stout
- 100g/3½oz salt
- 2 tsp sugar
- bunch of dill crowns or dill leaves
- 1 tsp anise seeds or fennel seeds
- 150g/5½oz butter
- 1-2 tbsp truffle oil
- salt
Directions
- For the crayfish
- bring 4 litres/7 pints water to the boil. Add the stout
- salt
- sugar
- dill crowns and anise seeds. Add all the crayfish
- bring back to the boil and boil for between 8-10 minutes. Strain and allow to cool before eating.
- For the truffle butter
- melt the butter and whisk in the truffle oil. Season with a little salt. Taste to make sure the truffle flavour is pronounced enough
- adjust as necessary.
- Serve the crayfish with the melted truffle butter alongside.
