Champagne & Food – crayfish & BdB

Picture of Björnstierne Antonsson

Björnstierne Antonsson

After all the heavier gastronomy that was eaten during the big holidays, I became hungry for something really good. So I hurried down to the market hall on the way home today. Always just as inspiring to look through a well-stocked seafood counter. Got me a kilo of salt water crayfish …

My favorite among the shellfish is crayfish, nephrops norvegicus. Preferably fished in the Kattegat or Skagerrak and preferably boiled in lightly salted water (about 1.5 tablespoons salt / liter just like in the water where they were fished). Crayfish are fished all year round and are a close relative of the lobster. However, I usually prefer the former. Crayfish can be bought both cooked and raw, I usually buy them cooked. This is because lobster easily gets overcooked and a little smeared or floury in texture. Save the shells and make & stock!

Log in or sign up to unlock

Subscribe for 5.9€ a month for full access to the Tasting Library, exclusive articles, videos events and more

Stay tuned Sign Up