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Sautéed Louisiana Redfish



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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.

:  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

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