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La Belle Cuisine
Ralph Brennan’s Red Fish
Grill, New Orleans
cup shrimp stock
cup white wine
cup Worcestershire sauce
tablespoon fresh thyme leaves
tablespoon chopped shallots
cup heavy cream
pound butter, cubed
teaspoons black pepper, cracked
8-ounce fillet of redfish
jumbo shrimp, peeled, leaving only tail on
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
fillet of redfish in seasoned flour and sauté for 3 minutes on each
side. Remove redfish and sauté shrimp.
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
around edge of plate.
Featured Archive Recipes:
Blackened Redfish (Paul Prudhomme)
Ralph Brennan's Redfish en Papillote
Salt-Crusted Whole Baked Redfish (Chef
Jamie Shannon, Commander's Palace)
Index - Fish Recipe Archives
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