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1 quart Water
1 teaspoon Salt
1 tablespoon Sugar
1 Parsley
12 stick Dill, Fresh
2 pound Crayfish, Tails
*** SAUCE ***
1 cup Hollandaise
1 tablespoon Dill, Finely Chopped
½ teaspoon Sugar
1/3 cup White Wine, Dry
In skillet boil 1 quart water with the salt sugar, parsley and dill. Simmer 10 minutes. Add: 2 dozen 2 pounds frozen crayfish tails, bring to a boil and simmer 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 hollandaise sauce and stir in dill and sugar. Whisk the sauce over low heat until warm, then whisk in the wine. Be careful not to let the sauce get too hot. Pour sauce over crayfish and serve with cooked white rice.
1 teaspoon Salt
1 tablespoon Sugar
1 Parsley
12 stick Dill, Fresh
2 pound Crayfish, Tails
*** SAUCE ***
1 cup Hollandaise
1 tablespoon Dill, Finely Chopped
½ teaspoon Sugar
1/3 cup White Wine, Dry
In skillet boil 1 quart water with the salt sugar, parsley and dill. Simmer 10 minutes. Add: 2 dozen 2 pounds frozen crayfish tails, bring to a boil and simmer 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 hollandaise sauce and stir in dill and sugar. Whisk the sauce over low heat until warm, then whisk in the wine. Be careful not to let the sauce get too hot. Pour sauce over crayfish and serve with cooked white rice.
