Lamprey Etoufee Food

LAMPREY ETOUFEE

Steps:

• After catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
• Cut cleaned fish into 3" lengths.
• Combine in a pan with the mushrooms, parsley, wine and pearl onions; season to taste with nutmeg, salt and black pepper.
• Bring to a simmer; cover and cook slowly for about 40 minutes, or until the lampreys are very tender.
• Whisk in the flour and butter; mix until smooth, bring to a boil and cook for 5 minutes or until thickened.
• Turn into individual bowls and serve.

JAPANESE BARBECUED EEL (UNAGI KABA-YAKI)

Steps:

• Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
• Bring to the boil, then simmer until reduced by half.
• Skewer eel steaks so that they will remain flat during cooking.
• Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
• Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
• Repeat previous step once more.
• Serve hot over rice.

SHRIMP ETOUFEE

Steps:

• Sprinkle shrimp with salt, pepper and cayenne in a medium-size bowl; reserve.
• Saute onion, celery, pepper and garlic in oil in a large saucepan until soft.
• Add shrimp, 1/2 cup of the water, the Worcestershire and pepper seasoning.
• Bring to boiling; lower heat; simmer gently for 15 minutes, or just until shrimp are pink and tender.
• Stir cornstarch into remaining 1/2 cup water in a 1-cup measure, then pour into mixture in saucepan.
• Cook, stirring constantly, until thickened and bubbly.
• Serve over hot cooked rice.

CRAWFISH ETOUFEE

Steps:

• melt butter with oil in a dutch oven.
• stir in flour and cook stirring constantly 5 minutes or until caramel colored.
• add onion and next 6 ingriedients and cook 5 more minutes.
• add chicken broth, parsely and chives.
• cook 5 minutes.
• stir in crawfish and cook 5 more minutes.
• serve with hot cooked rice.

BEER-BATTERED FRIED LAMPREY

Steps:

• To clean lampreys: after catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
• To make the batter: Mix the dry ingredients together.
• Add beer slowly, stirring constantly, until you get the texture of pancake batter.
• Let sit on the counter at room temperature for at least 20 minutes to allow the gluten to break down.
• Cut cleaned fish into 1" sections and drop into the batter.
• Heat the oil in a large frying pan to 350°F.
• Drop the battered fish in the hot oil and cook until golden brown on all sides, about three minutes.
• Serve immediately.

LAMPREY STEW WITH GARLIC MASHED POTATOES

Steps:

• After catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
• For the stew: Heat oil in a medium-size, heavy-gauge stock pot.
• Add lamprey and vegetables, then sear until vegetables are tender.
• Add the wine and reduce liquid by two-thirds.
• Add veal stock and bay leaf; reduce heat and simmer for 2 to 3 hours.
• For the potatoes: Boil potatoes until soft, then drain.
• Place in a mixing bowl with the rest of the ingredients and mix with electric hand mixer until smooth.
• Keep warm until ready to serve.
• To serve: Season stew to taste with salt and pepper and serve on a bed of mashed potatoes.

CRAWFISH ETOUFEE

Steps:

• Melt butter and the sauté veggies until tender.
• Add cream of shrimp soup and rotel.
• Add Crawfish and simmer 20 minutes and season to taste.
• Serve over rice.