Andouille-Crusted Redfish with Creole Meuniere Sauce

1/2 cup Worcestershire sauce

1/4 cup chopped yellow onions

1 whole lemon, skin and pith discarded and cut in 1/2

2 bay leaves

6 tablespoons heavy cream

2 sticks (1/2 pound) cold unsalted butter, cut into small cubes

5 ounces andouille sausage, finely diced

1/3 cup fine dried bread crumbs

1 teaspoon Essence or Creole Seasoning, recipe follows

1/4 cup olive oil

4 (6 to 8-ounce) redfish fillets

1 tablespoon chopped red bell peppers, for garnish

1 tablespoon chopped yellow peppers, for garnish

1 tablespoon chopped chives, for garnish

Boiled New Potatoes, recipe follows

 

Preheat the oven to 450 degrees F.

 

In a medium saucepan, combine the Worcestershire, onions, bay leaves, and lemon halves and bring to a boil over medium-high heat. Reduce the heat and simmer until thick and reduced by about 2/3 in volume, 5 to 6 minutes, mashing the lemons down with the back of a spoon. Add the cream, whisk to blend, and simmer for 1 minute. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain the sauce into a clean pan and cover to keep warm until ready to serve, stirring occasionally.

 

In a medium skillet, cook the andouille over medium heat, stirring often, for 3 minutes. Remove from the heat, add the bread crumbs, and let cool.

 

Season each fillet on the flesh side with 1/4 teaspoon of the Essence.

 

In a large, ovenproof skillet or 2 medium skillets, heat the olive oil over medium-high heat. When the oil is hot, add the redfish, flesh side down, and sear until slightly golden, 3 to 4 minutes. Carefully turn the fish and drain off any excess oil. Spoon an equal amount of the andouille crust on each fillet, spreading out to the edges. Bake until the fish is just cooked through, about 5 minutes.

 

To serve, spoon the sauce into the center of 4 large plates and arrange the fillets on the sauce. Garnish the plates with the red and yellow peppers and chives, and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

Combine all ingredients thoroughly.

 

Yield: 2/3 cup

 

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

 

Boiled New Potatoes:

1 1/2 pounds new or small red potatoes, quartered

Salt and freshly ground black pepper

4 tablespoons unsalted butter

2 tablespoons chopped fresh parsley leaves

 

Put the potatoes in a large saucepan and cover with water. Season with salt and pepper and bring to a boil over high heat. Reduce the heat to medium and simmer until fork tender, about 12 minutes. Drain and set aside.

In a medium-size skillet, heat 4 tablespoons of butter over medium heat, add the potatoes, and season with salt and pepper. Cook, stirring, for about 5 minutes. Remove from the heat and add the parsley.

 

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ease of preparation: easy