Sunday will be my first crawfish boil of the season. I am already thinking of ways to use the leftover tails, if there are any. Here is another recipe from Brennan’s that uses crawfish.
½ cup (1 stick) Butter, divided
¼ cup Shallots, finely chopped
½ cup chopped Scallions
1 cup sliced Mushrooms
1 pound blanched Crawfish Tails
1 cup Champagne
1 cup Heavy Cream
4 Salmon fillets, about 5 ounces each
All-purpose Flour for dredging
Salt and White Pepper
Melt ¼ cup butter in a large sauté pan and cook the shallots, scallions and mushrooms over medium heat about 5 minutes until tender. Stir in the crawfish and cook until the crawfish tails curl tightly. Pour in the champagne and bring the mixture to a gentle boil. Add the cream and season with salt and white pepper to taste. Remove pan from the heat and finish the sauce with 2 tablespoons butter.
Season salmon on both sides with salt and pepper, and then dredge in flour. Melt the remaining 2 tablespoons butter in a large skillet and cook the salmon about 6 to 8 minutes per side until the fish is flaky but not dry.
Transfer the salmon fillets to four plates, top with crawfish sauce and serve.