Crayfish Tails A La Carlton Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Water,
1 tsp: Salt,
1 tbsp: Sugar,
Parsley leaves,
12 each: Stalks of fresh dill,
24 each: Frozen crayfish tails, (2 lbs
SAUCE
1 cup: Hollandaise sauce,
1 tbsp: Finely chopped dell,
1/2 tsp: Sugar,
1/3 cup: Dry white wine,
Directions:
1.In skillet boil: 1 quart water with 1 teaspoon salt, 1 table- spoon
sugar, a handful of parsley leaves, and 12 stalks of fresh dill.
Simmer for 10 minutes. 2. Add: 2 dozen (2 pounds) frozen crayfish
tails, bring to a boil and
simmer for 5 minutes. Let the crayfish cool in the liquid. When
cool enough to handle, remove meat and discard intestinal vein
which runs down back. The easiest way is to slit covering on
underside of tail on both sides with kitchen scissors, then peel
off shells. SAUCE: Put into small saucepan: 1 cup hollandaise
sauce. Stir in: 1 tablespoon finely chopped dell and 1/2 teaspoon
sugar. Whisk the sauce over low heat until warm, then whisk in
gradually: 1/3 cup dry white wine. Be careful not to let the sauce
get too hot. Pour sauce over crayfish and serve with cooked white
rice.
Source from luhu.jp
sugar, a handful of parsley leaves, and 12 stalks of fresh dill.
Simmer for 10 minutes. 2. Add: 2 dozen (2 pounds) frozen crayfish
tails, bring to a boil and
simmer for 5 minutes. Let the crayfish cool in the liquid. When
cool enough to handle, remove meat and discard intestinal vein
which runs down back. The easiest way is to slit covering on
underside of tail on both sides with kitchen scissors, then peel
off shells. SAUCE: Put into small saucepan: 1 cup hollandaise
sauce. Stir in: 1 tablespoon finely chopped dell and 1/2 teaspoon
sugar. Whisk the sauce over low heat until warm, then whisk in
gradually: 1/3 cup dry white wine. Be careful not to let the sauce
get too hot. Pour sauce over crayfish and serve with cooked white
rice.
Source from luhu.jp
Tags
Seafood