Fine dining in Poland is not limited to Warsaw – there are many excellent restaurants across Poland, including Sankt Petersburg Restaurant in Wrocław, where Russian inspired dishes are served in elegant surroundings. This month, Marek Mrukowski, the Chef at Sankt Petersburg Restaurant shares his recipe for Crayfish Casserole in Garlic Basil Sauce. Bon appetite – or “smacznego” as they say in Warsaw…

Crayfish Casserole in Garlic Basil Sauce

Serves 4-5 people

Ingredients:

• 30 live crayfish
• 250g mayonnaise
• 1 egg yolk
• 2 cloves of garlic
• Salt
• Pepper
• Fresh basil leaves
• Salad to garnish

1. Bring a pan of well-salted water to the boil, add some dill, plunge in the crayfish and bring to the boil again. Simmer until cooked and then leave it to cool down.
2. Remove all of the shells to separate the crayfish meat from the necks and then mix the meat together with the crushed garlic.
3. Add some salt and pepper and leave for two hours.
4. Take the mayonnaise and stir it with the egg yolk.
5. Chop 4 -6 basil leaves finely with crushed garlic and mix it all together with the mayonnaise.
6. Transfer the crayfish meat to the casserole dish and cover it with mayonnaise mixture.
7. In an oven pre-heated to 200ºC, place the dish inside and leave it for 3-6 min untill it turns golden brown.
8. Garnish with whole crayfish pieces and salad.

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