Breaded Redfish with Shrimp, Fennel and Orange


4 Servings


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


  • 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.
  • 301 Tchoupitoulas Street, New Orleans, LA, 70130