Seared Snapper with Crawfish Cream Sauce from M Bistro

Seared Snapper with Crawfish Cream Sauce

(makes 4 servings)

For the sweet potato puree:

2 large sweet potatoes

½ teaspoon vanilla extract

½ cup heavy cream

2 ounces whiskey

-Boil potatoes until fork tender. Let cool 5-10 minutes.

-Remove skins and place into a mixing bowl.

-Using a paddle attachment mix the potatoes until smooth.

-Add remaining ingredients and mix until all are incorporated.

For the sauce:

1 LB crawfish tail meat

1 Tablespoon garlic, minced

½ cup dry white wine

1 cup heavy cream

½ cup parmesan cheese

-In a medium sauté pan cook tail meat on medium-low heat stirring continuously.

-Add garlic and cook 1-2 minutes until lightly browned.

-Deglaze the pan with the wine, continuously stirring to prevent anything from burning.

-Add heavy cream and cheese.

-Cook 2-3 more minutes until sauce reaches desired consistency.

-Taste the sauce and add salt and/or pepper if necessary.

-Cover and set aside.

For the snapper:

4 snapper filets (about 7 oz each)

Salt and Pepper to taste

-Add salt and pepper to each side of each filet.

-Heat a large sauté pan to medium heat and sear filets 2-3 minutes on each side.

-Serve with sweet potato puree and cream sauce.