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Crayfish With Butter Sauce

Ingredients
  Prepared court bouillon 2 Cup (32 tbs)
  Crayfish 48 , prepared
  Butter 225 Gram (1 Cup)
  Chopped dill weed 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper white To Taste
Directions

Half fill a very large saucepan with court bouillon and bring to a boil.
Add the crayfish, one or two at a time so as not to let the liquid fall below boiling point.
Boil for 7 minutes.
Meanwhile, in a small sauce- pan melt the butter.
Stir in the dill weed and the lemon juice.
Add salt and pepper to taste.
Pour the butter into a bowl.
Lift out the crayfish.
Arrange them on a platter and serve with the butter.

Recipe Summary

Cuisine: 
Continental
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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