Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ tablespoon | Drained bottled horseradish |
1½ tablespoon | Creole mustard or Dijon mustard |
3 tablespoons | Distilled vinegar |
1 teaspoon | Paprika |
½ teaspoon | Salt |
\N \N | Cayenne to taste |
⅓ cup | Vegetable oil plus additional for frying |
2 \N | Scallions; chopped fine |
1 \N | Celery rib; chopped fine |
1 pounds | Shelled crawfish tails; thawed if frozen and drained |
\N \N | All-purpose flour seasoned with salt and pepper for dredging |
4 cups | Shredded romaine |
2 cups | Shredded radicchio |
In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add ⅓ cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Remoulade may be made 1 day ahead and kept chilled, covered.
In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1½ inches of additional oil to 390#F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden. Transfer crawfish with a slotted spoon to paper towels to drain.
In a bowl toss together romaine and radicchio and divide among 6 plates.
Arrange crawfish on lettuce and serve with remoulade.
Serves 6 as a first course.
Gourmet May 1994
Posted to recipelu-digest Volume 01 Number 185 by jecraig@... on Oct 31, 9