Crayfish with truffle butter

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

From The Hairy Bikers' Northern Exposure

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.

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.

Ingredients

2-3 kg/4lb 8oz- 6lb 8oz crayfish
500ml/18fl oz bottle stout
100g/3Â½oz salt
2 tsp sugar
bunch of dill crowns or dill leaves
1 tsp anise seeds or fennel seeds

For the truffle butter

150g/5Â½oz butter
1-2 tbsp truffle oil
salt

Shopping List

Crayfish with truffle butter

Fruit and vegetables

bunch of dill crowns or dill leaves

Cooking ingredients

1 tsp anise seeds or fennel seeds

salt

100g/3Â½oz salt

2 tsp sugar

1-2 tbsp truffle oil

Dairy, eggs and chilled

150g/5Â½oz butter

Meat, fish and poultry

2-3 kg/4lb 8oz- 6lb 8oz crayfish

Other

500ml/18fl oz bottle stout

Click here to view the Recipe on BBC.co.uk

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