Yield: 4 Servings
|1 x||Parsley leaves|
|12 eaches||Stalks of fresh dill|
|24 eaches||Frozen crayfish tails (2 lbs|
|1 cup||Hollandaise sauce|
|1 tablespoon||Finely chopped dell|
|⅓ cup||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 ½ teaspoon sugar. Whisk the sauce over low heat until warm, then whisk in gradually: ⅓ cup dry white wine. Be careful not to let the sauce get too hot. Pour sauce over crayfish and serve with cooked white rice.