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Crayfish Party Menu

Serfino’s chef Muhis reveals his own favorite menu for crayfish parties.

If you are serving crayfish as a starter, it is good to reserve  5-10 pieces/person and at least 12 pieces/person as the main course. In addition to crayfish, set the table with chopped dill, crispy toast and butter.


Chanterelle soup with milk foam

Main course

Beef tenderloin, sweet potato puree, braised shallots, and thyme sauce


Pannacotta, roasted white chocolate, and fresh berries

The recipe is for 4 portions.

Appetizer: Chanterelle soup with milk foam


  • 2 liters of chanterelles
  • 1 large onion
  • 2 tablespoons of butter
  • 5 dl of vegetable broth
  • 3 dl of whipping cream
  • ¼ teaspoon of black pepper
  • ½ teaspoon of salt
  • ½ teaspoon of instant coffee
  • Chives
  • 1 teaspoon of sherry vinegar


  1. Cut the mushrooms and onions into small pieces. Heat a pot or saucepan and add butter and a splash of oil. Sauté the mushrooms and onions until they have gained some color and started to caramelize.
  2. Add a teaspoon of sherry vinegar, whipping cream, milk, spices, and vegetable broth to the pot. Simmer the soup gently for about 10-15 minutes.
  3. Transfer the soup to a blender, making sure not to add all the liquid at once so you can still control the soup’s consistency. Remember to securely fasten the blender lid and cover it with a kitchen towel. Be cautious when blending hot soup, as it can easily splatter. Start the blender and blend the soup until it is silky smooth.
  4. For the milk foam, heat the milk in a saucepan and then froth it using an immersion blender.
  5. Assemble the dish by first pouring the soup onto the plate, then adding the milk foam and finally garnishing the dish with chives.

Main course: Beef tenderloin, sweet potato puree, braised shallots, and thyme sauce


  • 600 g beef tenderloin
  • 1 kg sweet potatoes
  • 150 g butter
  • 4 shallots
  • 5 dl beef broth
  • 2.5 dl red wine
  • 0.5 dl red wine vinegar
  • 1 large onion
  • 1 carrot
  • A few sprigs of fresh thyme


  1. Peel the sweet potatoes and cut them into small pieces. Boil the sweet potatoes in water for about 10 minutes or until they are tender. Strain the sweet potatoes from the cooking liquid and reserve the cooking liquid.
  2. Transfer the sweet potatoes to a blender and add the butter. Cover the blender lid with a kitchen towel before blending. Blend the mixture into a smooth puree, thinning it as needed with the reserved cooking liquid.
  3. Peel and cut the shallots in half lengthwise. Sauté the shallots with the cut side down in an oil-butter mixture until the cut side is nicely browned. Transfer the shallots to an oven tray and roast them at 180 degrees Celsius for 20 minutes.
  4. Cut the onions and vegetables into small pieces. Heat a pot, add oil, and then add the onions and vegetables. Sauté them until they have gained some color. Add red wine vinegar, red wine, and simmer the mixture until it reduces to 1/3 of its original volume. Add the beef broth and thyme and continue to reduce until the consistency is sauce-like. Season with salt and sugar.
  5. Preheat the oven to 140 degrees Celsius. Remove the membranes from the beef tenderloin and cut it into serving pieces. Season the filets with salt and pepper and transfer them to the oven until the internal temperature of the filets reaches 50 degrees Celsius. Remove the filets from the oven and sear them in a hot pan with an oil-butter mixture, thyme, and garlic.

Dessert: Pannacotta, roasted white chocolate, and fresh berries


  • 4 dl cream
  • 2 dl milk
  • 75 g sugar
  • 1.5 gelatin sheets
  • ½ vanilla bean
  • Fresh berries
  • 100 g white chocolate


  1. Spread the white chocolate on a baking paper-lined ovenproof dish. Roast the white chocolate in the oven at 150 degrees Celsius for 10-15 minutes, or until the white chocolate turns a golden brown color. Let the white chocolate cool. Cut the cooled white chocolate into small crumbs.
  2. In a saucepan, bring cream, milk, sugar, and the split vanilla bean to a boil. Stir the mixture constantly to prevent it from sticking to the bottom. Remove the saucepan from the heat and add the gelatin sheets that have been soaked in cold water.
  3. Pour the mixture into serving glasses. Allow the pannacotta to set in the refrigerator overnight.
  4. Garnish the serving with roasted white chocolate and fresh berries.