| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Soups/stews, Martinique, Submitted |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter, unsalted |
| 2 |
lb |
Crayfish; cleaned, shelled |
| 1 |
|
Onions; chopped fine |
| 2 |
|
Garlic cloves; chopped |
| 1 |
|
Fennel sprig; (optional) |
| 1 |
sm |
Pepper, hot; left whole |
| 4 |
c |
Water |
| 1 |
c |
Milk, coconut |
| 2 |
|
Egg yolks |
|
|
Salt; to taste |
INSTRUCTIONS
Heat butter in heavy saucepan and add crayfish, onion and garlic. Saute
over medium heat until the crayfish have changed color, about 5 minutes.
Add the fennel, hot pepper and water. Cover and cook at a gentle simmer for
30 minutes. Remove and discard the fennel and the hot pepper. Remove the
crayfish and pound in a mortar and push through a fine sieve or reduce to a
puree in an electric blender with a little of the stock.
Return the pureed crayfish to the saucepan, add the coconut milk and heat
through. Beat the eggs yolks with a little of the soup and stir into the
saucepan. Cook over low heat, stirring constantly, until the soup is
lightly thickened.
The crayfish shells may be simmered the water first to make a more
flavorful stock instead of using plain water.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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