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La Belle Cuisine
Sautéed Louisiana
Redfish
Ralph Brennan’s Red Fish
Grill, New Orleans
Serves
one
1
cup shrimp stock
1
cup white wine
1/2
cup Worcestershire sauce
1
tablespoon fresh thyme leaves
1
tablespoon chopped shallots
2
bay leaves
2
teaspoons
Creole seasoning
2
lemons, sliced
1/4
cup heavy cream
1
pound butter, cubed
2
teaspoons black pepper, cracked
Salt
to taste
Seasoned
flour
An
8-ounce fillet of redfish
3
jumbo shrimp, peeled, leaving only tail on
Method:
Bring all ingredients except butter and cream to a boil in saucepan.
Reduce by 3/4 and add heavy cream and reduce by 1/2.
Slowly stir in cold cubes of butter over low heat, stirring
constantly.
Dredge
fillet of redfish in seasoned flour and sauté for 3 minutes on each
side. Remove redfish and sauté shrimp.
Presentation:
While sautéing shrimp, place sauce on bottom of plate, place
redfish in middle of plate, and top with shrimp. Arrange citrus-seasoned
rice and fresh snap beans [or other side dish and vegetable of your
choice]
around edge of plate.
Featured Archive Recipes:
Blackened Redfish (Paul Prudhomme)
Ralph Brennan's Redfish en Papillote
Redfish Creole
Salt-Crusted Whole Baked Redfish (Chef
Jamie Shannon, Commander's Palace)
Trout Louisiane
Index - Fish Recipe Archives
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