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In skillet boil 1 quart water with 1 teaspoon salt, 1 table- spoon sugar, a handful of parsley leaves, and 12 stalks of fresh dill. Simmer for 10 minutes. Add frozen crawfish
tails, bring to a boil and simmer for 5 minutes. Let the crawfish cool in the liquid. When cool enough to handle, remove crawfish tails. For sauce, in small saucepan add 1 cup hollandaise sauce.
Stir in 1 tablespoon finely chopped dill and 1/2 teaspoon sugar. Whisk the sauce over low heat until warm, then whisk in gradually 1/3 cup dry white wine. Be careful not to let the sauce get too
hot. Pour sauce over crawfish and serve with cooked white rice. Makes 4 servings.
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