NOLA Restaurant 534 St. Louis Street New Orleans, LA Phone: 504-522-6652 Fax:504-524-6178   WELCOME|MENU|CHEF|RECIPES|MAP Recipe 1 Recipe 2 Recipe 3 CEDAR-PLANKED FISH WITH CITRUS HORSERADISH CRUST AND CITRUS BUTTER SAUCE 4 Servings INGREDIENTS 1/2 lb Horseradish Root, peeled and grated 1 t Grated Orange Zest 1 t Grated Lemon Zest 1 t Grated Lime Zest 2 t Fresh Orange Juice 1 t Fresh Lemon Juice 1 t Fresh Lime Juice 1 T Chopped Fresh Cilantro 1 T Sugar 1/2 t Kosher Salt 4 8 oz Skinless Fillets, or drum, red spanner or Trout 2 t Emeril’s Original Essence or Creole Seasoning 2 t Olive Oil 4 10 inch Untreated Cedar Planks Citrus Butter Sauce, recipe follows CITRUS BUTTER SAUCE Makes 1 1/4 cups METHOD Preheat the oven to 375 degrees. Combine the horseradish, citrus zests and juices, cilantro, sugar and salt in a bowl and stir well to blend. Season both sides of each fillet with 1/2 teaspoon of the Essence. Rub the top of each plank with 1/2 teaspoon of the olive oil. Place 1 fish fillet on each plank. Divide the crust among the fillets, evenly spreading the crust over them. Place the planks on a sheet pan and bake for 15 minutes. Increase the heat to broil and watching carefully, broil until the crust is golden brown and just starting to brown around the edges, about 5 minutes. Remove from the oven and transfer the planks to 4 large dinner plates. Drizzle the fish with the butter sauce and serve immediately. INGREDIENTS 1/4 c Dry White Wine 2 T Fresh Lemon Juice 2 T Fresh Orange Juice 2 T Chopped Shallots 1 Bay Leaf 1/2 t Whole Black Peppercorns 1/2 t Chopped Fresh Thyme 1/4 c Heavy Cream 2 sticks (1/2 pound) Cold Unsalted Butter, cut into pieces METHOD Combine the wine, lemon juice, orange juice, shallots, bay leaf, peppercorns and thyme in a medium saucepan and bring to a boil. Cook until reduce by half, about 2 to 3 minutes. Add the cream and return to a boil. Cook until reduced by half, about 2 to 3 minutes. 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 through a fine mesh strainer into a bowl and cover to keep warm until needed. © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit NOLA Restaurant and remember to use your American Express Card.