Stuffed morels with crawfish remoulade

4 servings

Ingredients

QuantityIngredient
2.00tablespoonunsalted butter
4.00tablespoonminced shallots; in all
1.00cupchopped morels
4.00teaspoonminced garlic; in all
1.00poundscrawfish tails; in all, cooked
cupchopped green onions; in all
1emeril's essence; see * note
¼cupfine bread crumbs
12.00largefresh morel mushrooms
1flour
1cornstarch
1salt
1egg yolks
1soda water
½cupminced celery
½cupcreole mustard
2.00cuphomemade mayonnaise
1juice of two lemons
1.00pinchcoriander
1.00teaspooncrab boil
1.00tablespooncrystal hot sauce
1salt; to taste
1freshly-ground black pepper; to taste
1=== garnish ===
3.00grilled ramps or leeks
1.00tablespoonchopped parsley
2.00tablespoongrated parmigiano-reggiano cheese

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the fryer. In a saute pan, heat the butter. Saute 2 tablespoons shallots and chopped mushrooms for 1 to 2 minutes. Season with salt and pepper. Add the 2 teaspoons minced garlic, ½ pound crawfish tails and ½ of the green onions. Saute for 1 minute.

Season with Essence. Bind the mixture with the bread crumbs. Make a small slit at the bottom of the mushroom. Stuff each morel with 1 to 2 tablespoons of the stuffing. In a mixing bowl, combine the flour, cornstarch and salt together. In another mixing bowl, whisk the yolks and soda water together. Add the flour mixture into the yolk mixture and whisk until smooth. Dip the stuffed morels in the batter, removing any excess batter. Fry the morels for 2 to 3 minutes or until golden. Stirring constantly for overall browning. Remove the morels from the fryer and drain on a paper-lined plate. Season with Essence. For the remoulade: In a food processor, pulse the crawfish tails for 1 minute. Add 2 tablespoons shallots, ½ green onions, 2 teaspoons garlic, and celery. Pulse for 1 minute. Add the Creole mustard, mayonnaise, lemon juice, pinch coriander, crab boil, and Crystal hot sauce. Combine until the mixture is fully incorporated.

Season with salt and pepper. Spoon the sauce in the center of the plate. Arrange the stuffed morels in the center of the sauce. Garnish with grilled ramps, parsley, and cheese. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2393 broadcast 10-03-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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