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1 kg of frozen crayfish, fully cooked
4 liters of water
33 cl dark beer, e.g. Porter
1.5 dl coarse salt
4 sugar cubes
1 handful of dill seeds
2 tablespoons cumin seeds
Plenty of crown dill, at least 300 g
Crayfish team
Day 1: Mix all the ingredients for the crayfish in a saucepan.
Bring to a boil and make sure that sugar and salt dissolve properly.
Cool down until the next day.
Day 2: Thaw the crayfish according to the instructions on the package.
Let them drain well, and then add in the new, cold crayfish layer.
Leave to soak for a day in the refrigerator before serving.
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