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| REDFISH JAMIE |
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| INGREDIENTS |
1/4 c + 2 T Butter
1 1/2 t Minced Garlic
2 c Sliced Mushrooms
2 t Paprika
1/4 c Tomato Paste
2 T All Purpose Flour plus extra for dredging
1 c Sliced Scallions
1 1/2 t Worcestershire Sauce
1 1/2 c Chicken Stock (see recipe)
2 t Chopped Fresh Parsley
1/4 c Burgundy Wine
4 Redfish Fillets 3 to 4 ounces each (drum or trout
can be substituted)
1 lb Lump Crabmeat, picked over to remove any shell
and cartilage
Salt and White Pepper
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| INGREDIENTS FOR CHICKEN STOCK |
3 lbs Chicken Bones and parts
1 Small onion, diced
1 Carrot, diced
1 Celery Rib, diced
1 Garlic Clove
3 qts Cold Water
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| METHOD |
| Melt 2 tablespoons of the butter in a large saucepan over
medium heat and add the garlic, mushrooms, paprika and
tomato paste.
Cook the mixture for 2 to 3 minutes, stirring constantly.
Then blend in 2 tablespoons flour.
Add the scallions,worcestershire and chicken stock and whisk
the mixture with a wire whisk.
Season with salt and pepper, then stir in the parsley and wine.
Simmer the sauce for 15 to 20 minutes, stirring frequently.
While the sauce is cooking, prepare the redfish.
Sprinkle the fillets on both sides with salt and pepper, then
dredge in flour.
Melt 1/4 cup butter in a large skillet and cook the fish over
moderately high heat about 5 minutes until flaky.
Turn the fillets over during cooking.
Carefully fold the crabmeat into the sauce.
Transfer the fillets to warm plates and top with sauce. |
| METHOD |
| Combine all the ingredients in a stockpot and cover with 3
quarts cold water.
Bring the stock to a boil over high heat, skimming away the
scum that rises to the surface.
Reduce the heat and cook at a low rolling boil until reduced
by half, about 2 hours.
Strain the stock and use immediately or cover and refrigerate.
Chicken stock can be frozen in smaller quantities for use in a
variety of recipes. |
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