Title: Ecrevisse Strudel with Two Sauces
Categories: Fusion, Mushrooms, Crayfish, Pastry, Sauces
Yield: 10 Servings
Strudel:
1 tb Sesame oil
1 Yellow onion; julienned
1 Red bell pepper;
-jullienned
1 Yellow bell pepper;
-julienned
1 Green bell pepper;
-jullienned
1 bn Green onion; sliced
6 oz Bok choy; jullienned
4 oz Can bamboo shoots
2 oz Shiitake mushrooms;
-sliced
2 Carrot; julienned
1 lb Crawfish tails
2 tb Hoisin sauce
3 tb Soy sauce
2 tb Fresh ginger
2 cl Garlic; minced
1/2 ts Cayenne pepper
1/4 ts Cracked black pepper
1/4 ts Pink peppercorns
Salt; to taste
1 lb Butter; melted
1 lb Filo dough
Plum Ginger Sauce:
1 tb Butter
12 oz Plum preserves; pureed
2 oz Ginger; grated
4 oz Red wine vinegar
2 oz Granulated sugar
1/2 ts Granulated garlic
Leek Mustard Sauce:
8 oz Chicken stock
Salt; to taste
1 c Heavy cream
2 oz Dry mustard
1 lb Leeks; cleaned and
-julienned
4 oz Butter
2 oz Dijon mustard
Cayenne pepper; to taste
White pepper; to taste
In large heavy sauce pan heat sesame oil. Add red, yellow, and
green bell pepper and saute. Add green onions, bokchoy, bamboo
shoots, shiitake mushrooms and carrots, and saute. Add remaining
ingredients, cook until al dente. Place mixture in collander,
allow to drain and cool. Melt butter, place filo sheets on work
surface. Brush melted butter in between sheets (7 sheets total)
Place crawfish mixture at bottom end. Roll tightly and seal with
melted butter. Place in 350 degree F oven and cook until phyllo
dough browned. Place sauces, each on one side of plate, and serve
studel on top of the sauces. Can add less ginger, if desired. Can
also substitute shrimp.
Serve with Plum Ginger Sauce and Leek Mustard Sauce
Plum Ginger Sauce:
Heat skillet, melt butter. Add grated ginger, saute 2 minutes.
Add remaining ingredients. Bring to a boil. Strain. Serve hot.
Serve with ecrevisse strudel with two sauces. Can add less
ginger... strong ginger taste.
Leek Mustard Sauce:
In a heavy saucepan, heat butter. Add leeks and saute until tender.
Add dry mustard. Cook 2 minutes. Add remaining ingredients. Cook
until tender. Adjust Seasonings. Strain through sieve. Serve hot.
Recipe by Chef Brit Shockley of Broussards Catering
Source: Heymann Kitchenary in Lafayette, LA
Posted by: Rhonda Guilbeaux
