icon-location New Orleans, LA

SAUTÉED SEAFOOD PLATTER
Gulf of Mexico Fish, Shrimp and Rib Room’s Crab Cake Finished with Sauce Meunière and Wilted Spinach

Seafood

INGREDIENTS:

1 4 oz Fish Fillet (preferably Speckled Trout, Redfish or Red Snapper or use your favorite)
1 6 oz Rib Room Crab Cake (recipes follows)
3 10/15 ct Shrimp
4 oz Meunière Sauce (recipe follows)
6 oz Wilted Baby Spinach
1 oz Chopped Garlic
1 1/2 oz Chopped Parsley
4 oz Flour (seasoned to taste)
6 oz Clarified Butter
4 oz Fine Bread Crumbs

TO SERVE:

  • In a ring mold place the wilted spinach on the center of a large dinner plate and un-mold, top with the crabcake, then the fish fillet, then the sauté shrimp.
  • Add the garlic and parsely to the Meunière Sauce.
  • Spoon on top of the seafood and garnish with micro greens.

    • 621 St. Louis Street, New Orleans, LA, 70140
    504-529-7045