Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2.00 tablespoon | unsalted butter |
| 4.00 tablespoon | minced shallots; in all |
| 1.00 cup | chopped morels |
| 4.00 teaspoon | minced garlic; in all |
| 1.00 pounds | crawfish tails; in all, cooked |
| ⅔ cup | chopped green onions; in all |
| 1 | emeril's essence; see * note |
| ¼ cup | fine bread crumbs |
| 12.00 large | fresh morel mushrooms |
| 1 | flour |
| 1 | cornstarch |
| 1 | salt |
| 1 | egg yolks |
| 1 | soda water |
| ½ cup | minced celery |
| ½ cup | creole mustard |
| 2.00 cup | homemade mayonnaise |
| 1 | juice of two lemons |
| 1.00 pinch | coriander |
| 1.00 teaspoon | crab boil |
| 1.00 tablespoon | crystal hot sauce |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper; to taste |
| 1 | === garnish === |
| 3.00 | grilled ramps or leeks |
| 1.00 tablespoon | chopped parsley |
| 2.00 tablespoon | grated parmigiano-reggiano cheese |
* 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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