|
|
Spicy Pecan Crusted Rockfish
with A Creole Mustard Cream Sauce - Topped with Cajun Onion Straw |
|
 |
| Ingredients |
4-8 oz Rockfish Fillets
1/2 C Dried Breadcrumbs
1 C Pecan Pieces - toasted in oven until browned & then finely chopped
1/2 C Cajun Seasoning
Melted Butter for Dredging |
|
|
|
|
| Ingredients For The Cajun Onion Straw |
| 2 Medium Onions, sliced very thin |
| Ingredients For The Sauce |
1/4 C White Wine
1 T Minced Shallots
1 Bay Leaf, crumbled
1 C Chicken Stock
1 C Heavy Cream
2 t Creole Mustard
1 t Dijon Mustard
Pinch Salt and White Pepper
1 Sprig Fresh Thyme
1/4 lb Cold Butter - cut into small pieces |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
