Crawfish in The Oven

Recipe from Kate Logan

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Cooking time: 1 h. 40 min

Servings 6

These river dwellers are today associated with beer, because they are most frequently added to beer, these river inhabitants are now identified with this beverage. And in Ancient Russia many centuries ago, the crawfish was a very popular food. People cooked crawfish not only to get enough and diversify food. Crawfish meat was considered useful, even medicinal. The usefulness and nutritional value of crawfish is explained by the large amount of protein, vitamins and trace elements, that meat is saturated with. But there are very few calories and fats in crawfish, which makes them a dietary product. The delicate, flavorful meat of crawfish is used in salads, soups, sauces and in a separate form it is fine, to taste such a delicacy, you just need to boil or roast the crawfish.

Crawfish

2,3 lbs.
Tomato juice

2 qt.
Lemon

1 pcs.
Champignons

8 oz.
Sliced black olives

8 oz.
Parsley

4 oz.
Bulb onion

2 pcs.
Garlic

6 cloves
Olive oil

6 fl.oz.
Red pepper

5 oz.
Black pepper and salt

to taste

Calories

453 kcal
Protein

24 g
Fat

56 g
Carbohydrates

210 g

Rinse the crawfish under running water, and brush off excess silt and sand with a brush. Pour cold milk over the crawfish and leave them to soak for a few hours.
In a deep frying pan, add a little vegetable oil, that has not been refined. Peel and chop the garlic cloves as finely as possible, mix with salt and red pepper, add garlic with salt and pepper to the pan and fry for 2 minutes, stirring quickly. Then add some chopped mushrooms and peeled and diced onion, fry until golden brown. Pour in the tomato juice, cover the pan with a lid and simmer for 7-10 minutes on a low heat. Make sure that the food does not burn to the pan's bottom.
Pour boiling water over the lemon and finely chop along with the peel. Heat oven to 400°F. Put the milk-soaked crayfish in a heat-resistant mold, pour garlic oil, put a finely chopped lemon on top, pour over the sauce and sprinkle chopped parsley and chopped olive rings on top. Bake in the oven for 25-40 minutes. Crayfish should acquire a red tint. Take the dish out of the oven and let it cool. Serve the crayfish topped with additional tomato sauce. Serve with spaghetti, rice or mashed potatoes as a side dish, also drizzling with sauce. This dish goes well with a dry white wine as well.

You can make tomato juice at home. To do this, pour several large tomatoes with boiling water and make an x-shaped incision. Let the tomatoes stand in boiling water for 2 minutes, and then get rid of the peel. Cut all the tomatoes into medium pieces and transfer them to a blender, add some salt, pepper and spices as you wish. Grind the tomatoes into a homogeneous mass. Your tomato-crawfish juice is ready!
To make the crawfish meat more rich and tender, it must be soaked in milk.
Before roasting, add 2-3 sprigs of dill to give your dish the most intense flavor.