Preparation:
Place the potatoes in a pot and cover with water. Season the water with
salt. Bring the potatoes up
to a boil and reduce to a simmer. Simmer the potatoes until fork tender,
about 8 to 10 minutes.
Remove from the heat and drain. Place the drained potatoes back in the
pot and return to the heat.
Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the
potatoes. In a saute pan, melt
the butter. Saute the potatoes in the melted butter for 2 minutes. Stir
in the garlic and chives. Season
the crawfish with Essence. Using a hand-held masher, mash the potatoes
with the remaining butter.
Fold in the crawfish and continue mashing. Add in enough cream to the
desired texture. Season the
mashed potatoes with salt and white pepper. Spoon the twosauces on the
bottom of the plate. Using
a knife, swirl the 2 sauces together. Mound the potatoes in the center
of the sauce. Lay the fish
directly on top of the potatoes. |
