Crawfish Hash with Tabasco Buerre Blanc
Crawfish Hash
- 2 oz unsalted butter
- 1 large chefs potato shredded
- 1/4 cup trinity
- salt / pepper to taste
- 2 1/2 oz uncooked crawfish tails
Tips: Trinity is the foundation of all cajun creole cuisine. It is a combination of diced onions, peppers and celery. These ingredients should be cooked down before you melt your butter. Shred your potatoes with a mandolin. If you don't have a mandolin you can use a food processor. The peeled potatoes will have a small amount of water in them so hold them in your hands and squeeze all of the excess water out.
Directions:
Melt the butter in a saute pan. Put the potatoes into the hot butter and continue to move around until they are evenly cooked and beginning to brown. Next add the trinity, crawfish tails, salt and pepper. Cook until crawfish is hot. Turn off heat and find a mold for the hash. We like to use a rocks glass but you can use your imagination. Pack the crawfish into the mold. Flip up side down on to plate. Traditionally, this dish is served with a Tabasco buerre blanc.
Tabasco Buerre Blanc
- 1 Diced Shallot
- 1/2 Cup White Wine (an oaky chardonnay works well)
- 2 TBS Tabasco Sauce
- 1 Cup Heavy Cream
- 1/4 Stick Butter (room temperature)
Dice one shallot and put it in a saucepan with the white wine. Reduce the wine by half and strain the shallots out. Return the wine to saucepan and add the Tabasco. Reduce by half and add the cream. Reduce until it ribbons and add butter one small chunk at a time. Remove from heat and serve.
