0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Grains, Eggs New Orleans Arn, Masterchefs, Norleans, Sauces, Seafood 4 Servings

INGREDIENTS

2 1/2 lb Fish, assorted whole if
small cut into pieces
if large
2 Tomatoes, peeled seeded
chopped
1 Leek, chopped
1/2 c Fennel, chopped
2 Potatoes, quartered
1 Onion, red chopped
1 Bay leaf
1/2 t Thyme
4 Garlic, cloves
2 T Parsley
8 Mussels
8 Crawfish
1 Lemon
1 qt Water, boiling OR
1 qt Stock, fish
1/4 lb Mushrooms, stems removed
6 Egg yolks
2 T Arrowroot, dissolved in
1 t Water
8 Croutons, garlic OR
8 Toasts, garlic

INSTRUCTIONS

Put all of the ingredients from the fish down to the lemon in a large
kettle.  Over heat, pour on boiling water or stock. Add mushrooms,
cover and cook for 20 minutes.  Strain the liquid into another pan and
boil to reduce. Add a bit of  the hot liquid to the beaten yolks,
whisking constantly. Add more  liquid until the yolk mixture is hot.
Add dissolved arrowroot and egg mixture to the pot of broth and heat,
but do not allow to boil.  Place fish and shellfish on a platter and
pour the sauce over them.  Garnish with croutons or toasts.  Source:
Great Chefs of New Orleans, Tele-record Productions  :    Box 71112,
New Orleans, Louisiana - 1983  :    Chef Claude Aubert, Arnaud's
Restaurant, New Orleans  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 658
Calories From Fat: 175
Total Fat: 19.5g
Cholesterol: 391.6mg
Sodium: 1732mg
Potassium: 2106.7mg
Carbohydrates: 35.7g
Fiber: 10.4g
Sugar: 4g
Protein: 84.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?