a stack of about 20 buckwheat blini, cooled (see recipe on this site)
1-1/2 lb crayfish
1 cup sour cream
1 large egg yolk, lightly beaten
2 tbsp cognac or brandy
1-1/2 cups bechamel sauce (see recipe on this site)
1 tbsp grated parmesan cheese
1/2 cup fresh wild mushrooms, chopped
1 tbsp butter
2 fresh bay leaves
1 tsp black peppercorns
pinch of cayenne pepper
salt to tastemeasures conversion [+]
Bring a pot of water to a boil. Add a pinch of salt and immerse crayfish. Cover and simmer for 5 minutes. Drain, reserving the cooking liquid. Twist off the tails and claws, and extract the meat; reserve the shells. Chop the meat, cover, and set aside. Pound the shells into small pieces; return to the pot, add enough cooking liquid to cover them by about 1 inch, and add bay leaves and peppercorns. Bring to a boil, cover, and simmer for 1 hour. Strain the broth, return to heat, and reduce to approximately 1/3 cup. (All of this can be done a day ahead.)
Preheat the oven to 350F.
Melt butter in a skillet and saute the mushrooms, stirring, until they have reabsorbed their liquid, about 10 minutes. Set aside.
Whisk together sour cream, crayfish broth, cognac, egg yolk, and cayenne pepper.
Combine crayfish, mushrooms, and sour cream sauce. Season with salt.
Distribute the crayfish filling among the blinis and fold like envelopes to make blintzes. Arrange the blintzes, seam side down, in a lightly oiled baking pan or in individual gratin dishes. Top with bechamel sauce, sprinkle with parmesan and bake until completely heated through and bubbly, about 30 minutes.
RediscaRecipe category: Appetizers > Fish
, Breads-and-Pastry > Pancakes