Dandelion Watercress Timbales With Cajun Crayfish Etouffee

Course : Fish
Source:
Serves: 8
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Ingredients:

--- timbales ---
1 cup heavy cream
1 1/2 cups dandelion greens
1/2 cup watercress
2 ounces Boursin cheese
5 large eggs
1/4 cup grated parmesan cheese
1/4 cup fresh chives -- , chopped
3 tablespoons chicken glace -- (concentrated meat, extract)
--- etouffee ---
3 tablespoons olive oil
1 medium onion -- finely chopped
1 medium red pepper -- finely chopped
1 medium yellow pepper -- finely chopped
3 stalks celery -- finely chopped
2 pieces bay leaves
1/2 cup chicken stock
1 teaspoon fresh thyme leaves
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
4 medium fresh tomatoes -- , chopped
1/4 cup watercress
1/4 cup dandelion greens
1/4 cup Italian parsley -- , chopped
1 pound cooked crayfish tail meat
1 whole cooked crayfish -- , for garnish
 

Preparation / Directions:

(Timbales = French method of preparing food by cooking and serving in rounded pastry crust). In food processor, blend dandelion greens, watercress, chicken glace and Boursin until smooth. In a separate bowl, combine eggs and cream; beat for 1 minute at medium speed. Fold dandelion mixture into egg mixture. Add Parmesan cheese, chives, salt and pepper to taste, and blend well. Preheat oven to 350F Grease eight (4-oz.) ramekins (individual baking dishes) and divide blended mixture evenly between them. Place ramekins in roasting pan and fill pan halfway up sides of ramekins. Place in preheated oven and bake for 45 minutes. Remove ramekins from water bath; let rest for about 5 minutes, then invert onto plates. (Etouffee = (Cajun dish of either shrimp or crayfish cooked with onions, peppers and sometimes tomatoes, usually in a roux of butter and flour). Heat oil in Dutch oven; add ingredients, reserving crayfish, watercress, dandelions and parsley. Cook on medium high heat until vegetables are soft and tomatoes have cooked down, about 20 minutes. Add crayfish tail meat and chopped greens, remove from heat and stir to mix well. Let temperature cool for about 10 minute, then spoon around timbales. Garnish with reserved whole crayfish and serve. This dish may be served warm or chilled.


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