Title: CRAYFISH TAILS A LA CARLTON
Categories: Seafood
Yield: 4 servings
1 qt Water
1 ts Salt
1 tb Sugar
1 x Parsley leaves
12 ea Stalks of fresh dill
24 ea Frozen crayfish tails (2 lbs
---------------------------SAUCE---------------------------
1 c Hollandaise sauce
1 tb Finely chopped dell
1/2 ts Sugar
1/3 c Dry white wine
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.
