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| “BREADED” REDFISH WITH SHRIMP, FENNEL AND ORANGE |
| 4 Servings |
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| INGREDIENTS: |
4 - 6 oz Portions Redfish
2 T Fresh Tarragon, chopped
1 Loaf Brioche
1 lb Unsalted Butter, clarified
2 T Butter, softened
1/2 lb Headless 16-20 ct. Shrimp
2 qt Water
1/4 c Salt
2 t Cayenne Pepper
2 c Orange Juice
3 whole Lemons
1/2 c Fennel Seed
2 qt Ice Water
1 c Olive Oil
1 1/3 c Rice Wine Vinegar
1 T Chives, chopped
1 bulb Fennel, shaved
2 Whole Oranges
3 Whole Eggs
3/4 c Salt
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| METHOD TO PREPARE THE FISH: |
| Cut four 3/4” thick slices of the brioche so that they are each
large enough to cover the filets.
Using a rolling pin or pasta machine roll the brioche until it is
approximately 1/8” thick.
Season the fish with salt and a pinch of the chopped tarragon
and spread half of the softened butter on the brioche slices.
Adhere one slice of brioche to each of the portions of fish by
placing the buttered side to the fish.
Turn the filets over and trim the brioche so that the edges are
even with the filets. Spread the remaining softened butter on
the outside of the brioche and reserve in a cool place until
ready to cook. |
| METHOD: |
| Heat oven to 400 degrees. |
| TO PREPARE THE SHRIMP: |
| In a medium sauce pot combine the water, 1/2 cup of the salt,
all but a pinch of the cayenne pepper, 1 cup of the orange
juice and the fennel seeds.
Bring to a boil over a high flame. When water is boiling add
the shrimp and cook until just done.
Cool the shrimp in the ice water then peel and remove the
vein from the back of each one and set aside. |
| TO PREPARE THE SAUCE: |
| To clarify the butter, bring to a boil in a small saucepot and
reduce heat to a simmer.
As the butter simmers its water will boil out and its solids will
both stick to the bottom of the pan and foam to the top.
Skim away the foam until the butter becomes clear and
stops foaming.
Strain the clear butter through a fine screen and reserve.
Separate the eggs, reserving the yolks and discarding the
whites.
In a very small pan or butter warmer, reduce the remaining
cup of orange juice and 1 cup of the rice wine vinegar to 3 Tb
and reserve.
Place the egg yolks in a stainless steel mixing bowl and beat
the eggs over a gently simmering saucepan of water.
It is important that the bowl does not become to hot or the
eggs will scramble.
As the eggs begin to thicken add the orange-vinegar
reduction and continue beating over the simmering pot
until ribbons will form in the bowl.
Remove from the heat and adjust the taste with a pinch of
cayenne pepper, lemon juice and salt.
Transfer the sauce to a serving container and hold in a warm
place. |
| TO PREPARE THE SALAD: |
| Trim the fennel bulb free of any stalk or root remaining.
Split it in half from top to bottom and cut out the root core.
slice the fennel as thinly as possible with a knife, mandoline
slicer or food processer.
Place the fennel in a medium sized mixing bowl.
Cut the top and bottom from the oranges just enough to
expose the bright orange flesh.
Then cut away the skin so that the orange remains with none
of the bitter white pith remaining.
Holding the oranges over the bowl of fennel cut out each of
the sections of the orange, allowing them to drop into the
bowl.
Squeeze the remaining juice into the bowl.
Add the remaining 1/3 cup of rice wine vinegar, the olive oil,
chives, and the boiled shrimp.
Mix well and season to taste with salt and pepper. |
| TO ASSEMBLE THE PLATE: |
| Roast the fish filets, bread side up, on a buttered skillet in the
oven for approximately 10 minutes or until a thin blade may
be slipped through the center without resistance.
Also keep an eye on the bread. It should toast and become
golden brown.
Place a small pool of the sauce in the center of a plate.
Place the fish over the sauce and a bit of the freshly tossed
salad over the crusty brioche.
A sprig of fresh dill, green fennel top, or candied orange peel
make a nice garnish. |
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