ESSENCE OF EMERIL SHOW#EE2279
Saute the shallots and garlic in a small nonreactive saucepan, for 1
minute. Season with salt and pepper. Add the wine and bring to a boil. Add
the crawfish and reseason. Bring back to a boil. Stir in the reduction and
bring back to a boil. Reduce the heat and simmer, skimming off the fat and
impurities several times for about 10 minutes.. Turn up the heat to high,
skim the remaining impurities from the top of the sauce, cook for 1-2
minutes. Mount in the butter until all is incorporated. Add the green
onions and remove from heat. Place a small amount of the mashed potatoes in
the center of the plate, set the filet right on top and spoon the sauce
over the filet. Garnish with shaved green onions and fresh black pepper.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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