Veal With Crawfish Crozier
Chef Gerard Crozier--who died unexpectedly in the prime of health in 2009--created this dish for a Bastille Day special at his old French bistro in Metairie. He was always messing around with veal, always to brilliant result. This is one of the very few dishes he ever cooked that had a (slightly) New Orleans flavor, as opposed to being pure French (although I can hear him dispute this from the grave as I write it). It's simple enough to make, once you have nice veal (make sure it's sliced across the grain). When crawfish aren't in season you can use crabmeat, shrimp, or even lobster.
- 1 cup flour
- 1 Tbs. salt
- 1/4 tsp. white pepper
- 8-12 thin slices veal round, about 2-3 oz. each
- 2 Tbs. vegetable oil
- 4 Tbs. butter
- 1/2 cup white wine
- 12 oz. fresh mushrooms, sliced
- 1 lb. fresh Louisiana crawfish tails
- 1 pint heavy cream
- 1/4 tsp. salt
- 1/8 tsp. white pepper
1. Blend the salt and pepper into the flour.
2. Lightly pound the veal scallops. Dust lightly with the seasoned flour on both sides.
3. Heat oil and 2 Tbs. butter in a large skillet over medium-high heat. Add the veal and cook for 90 seconds to two minutes (depending on thickness) on each side, until browned around the edges. Pick up the veal with tongs, let it drain over the pan for a few seconds, then put it onto four plates. Put these in a 200 degree oven to stay warm.
4. Pour off excess fat from the pan, but don't wipe it. Add the rest of the butter and the mushrooms. Cook for one minute. Add the wine and reduce the liquid by half over medium high heat.
5. Add the crawfish tails and cream, plus salt and pepper to taste. Agitate the pan and cook until cream thickens.
6. Spoon the crawfish and mushroom sauce over the veal and serve. This is good with rice on the side, with some of the sauce running into it.
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