| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Ew, Text, Import, Esse |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
White potatoes,; peeled, diced |
| 4 |
tb |
Butter |
| 1 |
lb |
Crawfish tails,; cooked |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Chopped chives |
|
|
Salt and white pepper |
| 1/2 |
|
To 1 cup heavy cream |
INSTRUCTIONS
Place the potatoes in a pot and cover with water. Season the water with
salt. Bring the potatoes up to a boil and reduce to a simmer. Simmer the
potatoes until fork tender, about 8-10 minutes. Remove from the heat and
drain. Place the drained potatoes back in the pot and return to the heat.
Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the
potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted
butter for 2 minutes. Stir in the garlic and chives. Season the crawfish
with Essence. Using a hand-held masher, mash the potatoes with
the remaining butter. Fold in the crawfish and continue mashing. Add in
enough cream to the desired texture. Season the mashed potatoes with salt
and white pepper. Spoon the two
sauces on the bottom of the plate. Using a knife, swirl the 2 sauces
together. Mound the potatoes in the center of the sauce. Lay the fish
directly on top of the potatoes. Garnish with the fried herb salad,
parsley, and peppers.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2433
Posted to MC-Recipe Digest V1 #233
Date: Tue, 1 Oct 1996 10:58:30 -0400
From: Rowaan <Rowaan@ix.netcom.com>
A Message from our Provider:
“Time: A longing in man for reuniting with God.”