Crayfish Tails A La Carlton

Recipe Ingredients

1		Water
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Sugar
		Parsley leaves
12		Fresh dill
24		Frozen crayfish tails - (2 lbs
		Sauce
1 cup	237ml	Hollandaise sauce
1 tablespoon	15ml	Finely chopped dell
1/2 teaspoon	2.5ml	Sugar
1/3 cup	78ml	Dry white wine

Recipe Instructions

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.

Source:
Cooking Light, Sept. 1995, page 92

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