Crawfish Bordelaise Sauce
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Crawfish Bordelaise Sauce
  Sauces    Crawfish  
Last updated 6/12/2012 12:59:35 AM. Recipe ID 22584. Report a problem with this recipe.
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      Title: Crawfish bordelaise sauce
      Yield: 4 Servings
 
      2 tb Minced shallots
      1 tb Minced garlic
    1/2 c  Dry red wine
    1/4 lb Crawfish tails
           Salt
      4    Turns of freshly ground
           Black pepper
  1 1/2 c  Veal reduction
      2 tb Unsalted butter, at room
           Temperature
      1 tb Shaved green onions
 
  Saute the shallots and garlic in a small nonreactive saucepan, for 1
  minute. Season with salt and pepper. Add the wine and bring to a
  boil. Add the crawfish and reseason. Bring back to a boil. Stir in
  the reduction and bring back to a boil. Reduce the heat and simmer,
  skimming off the fat and impurities several times for about 10
  minutes.. Turn up the heat to high, skim the remaining impurities
  from the top of the sauce, cook for 1-2 minutes. Mount in the butter
  until all is incorporated. Add the green onions and remove from heat.
  Place a small amount of the mashed potatoes in the center of the
  plate, set the filet right on top and spoon the sauce over the filet.
  Garnish with shaved green onions and fresh black pepper.




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Recipe ID 22584 (Apr 03, 2005)

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