I went to the market these days and, as usual, I couldn’t resist and went fishing “a little bit“. Here’s the surprise: a lot of live and energetic crayfish were living in a big box. I didn’t hesitate too much, I bought 10 “creatures” and I already started to enjoy myself with the thought of the wonders that I will cook when the evening falls and the heat outside subsides.
Now, the natural science lesson: bearing the name “Astacus astacus,” the river crayfish is also called the crayfish with long pincers. It is smaller than the sea crayfish (lobster) and olive green in color. The meat (tail and claws) is eaten from crayfish, which is lean, fine, juicy, and tasty.
After I let them sit on the kitchen table for a while, I photographed them. I studied them even more because I no longer felt like cooking them. I mustered up the courage in the end and got to work. I put them in a plastic box, washed them in several waters and then washed each separately under a strong jet of water to ensure no traces of mud remain.
Without thinking too much, I took a large pot that I half filled with water and put it to boil. After the water started boiling, I took the crayfish and, with narrowed eyes, threw them into the pot that I covered with a lid. I seem brave, but I still shudder thinking how the little ones would have suffered… Obviously I didn’t look into the pot, I put the lid on, which I lifted after five minutes, when they were already red in color. Then I prepared a sauce with olive oil, greens (finely chopped parsley and basil leaves), garlic, salt and pepper, drained the water from the pot, rinsed them once more and put the sauce over them. I put the pot back on the fire for 2-3 minutes, then added about 100 ml. white wine (1/2 glass) and I left them on the fire for a few more minutes in the aroma of the spices, stirring continuously.
I thought of choosing a lighter side dish, suitable for a late dinner, and I quickly prepared a mixed greens salad.
Here’s how easily you can prepare a delicious meal!
