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need someone to help with a recipe...crawfish au gratin
Posted on 2/21/13 at 10:10 pm
Posted on 2/21/13 at 10:10 pm
made this last night to top fried catfish, and while flavor was very good, texture was too thick for my liking. I would imagine cutting back on the flour measurement would fix this but I'm very much a cooking amateur. any help would be great. TIA
LINK
This post was edited on 2/21/13 at 10:13 pm
1
Posted on 2/21/13 at 10:30 pm to J311slx
First, my disclaimer which is that I don't care for this sort of thing atop proteins. Just not my kind of dish.
That being said, the first change I would make would be to omit the cheese and go with more of a crawfish cream sauce as opposed to au gratin. Did you happen to taste it prior to adding the cheese? How was the texture before you added the cheese? Was it more the weight you wanted?
Kudos for making the dish.
That being said, the first change I would make would be to omit the cheese and go with more of a crawfish cream sauce as opposed to au gratin. Did you happen to taste it prior to adding the cheese? How was the texture before you added the cheese? Was it more the weight you wanted?
Kudos for making the dish.
This post was edited on 2/21/13 at 10:31 pm
Posted on 2/21/13 at 10:53 pm to Gris Gris
quote:
That being said, the first change I would make would be to omit the cheese and go with more of a crawfish cream sauce as opposed to au gratin.
I did taste it and the flavor was good. I'll have to try that. also something I forgot to mention was I substituted a very mild cheddar for the American because they were out at the store of American (wtf) so that could have affected the outcome I guess? I'm certainly no cheese connoisseur. the flavor was good before the cheese but obviously did not try it on top of the fish until after the cheese. thanks for the input
Posted on 2/21/13 at 11:03 pm to J311slx
Cheddar was probably a little heavier, but I think a lighter crawfish cream sauce would be a better compliment to the fish. Lots of stuff going on in that recipe for a mild flavored fish.
Posted on 2/21/13 at 11:19 pm to Gris Gris
gotcha. thanks again for the input it's tremendously appreciated.
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