| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
|
|
Parsley leaves |
| 12 |
|
Stalks of fresh dill |
| 24 |
|
Frozen crayfish tails (2 lbs |
| 1 |
c |
Hollandaise sauce |
| 1 |
tb |
Finely chopped dell |
| 1/2 |
ts |
Sugar |
| 1/3 |
c |
Dry white wine |
INSTRUCTIONS
SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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