Crayfish with truffle butter
If you get your hands on some crayfish, this is a simple recipe that will be sure to impress. Truffle oil varies greatly in strength so make sure to taste as you go when making the truffle butter.
Ingredients
- 2-3 kg/4lb 8oz- 6lb 8oz crayfish
- 500ml/18fl oz bottle stout
- 100²µ/3Β½΄Η³ϊ salt
- 2 tsp sugar
- bunch of dill crowns or dill leaves
- 1 tsp anise seeds or fennel seeds
For the truffle butter
- 150²µ/5Β½΄Η³ϊ butter
- 1-2 tbsp truffle oil
- salt
Method
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.
