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Ingredientes
- 6 Tbsp. Extra virgin olive oil divided
- 2 x (1-inch) Zucchini slices sliced lengthwise
- 2 x (1-inch) Yellow squash slices sliced lengthwise
- 2 x (1-inch) Eggplant slices sliced lengthwise
- 1 c. Roasted pecans pcs
- 2 tsp Minced garlic
- 1/4 c. Minced green onions
- 3/4 c. Worcestershire sauce
- 2 whl Lemons skin, pith removed
- 2 x Bay leaves
- 3/4 lb Cool butter cubed
- 3 ounce Andouille sausage finely diced
- 1 c. Bread crumbs
- 1 Tbsp. Bayou Blast see * Note
- 4 x Redfish fillets - (6 to 8 ounce ea)
- 2 c. Shoestring potatoes fried, seasoned with Salt and pepper
- 1 Tbsp. Brunoise red peppers
- 1 Tbsp. Brunoise yellow peppers
- 1 Tbsp. Minced chives
- 1/4 c. Grated Parmesan cheese Salt to taste Freshly-grnd white pepper to taste
Direcciones
- Preheat the oven to 450 degrees.
- Season the vegetables with 2 Tbsp. of extra virgin olive oil. Season with salt and pepper. Place the vegetables in a roasting pan and roast for 10 min. Remove the vegetables from the oven and cold. Dice the vegetables and set aside.
- In a large saute/fry pan, heat 1 Tbsp. of the extra virgin olive oil. Saute/fry the roasted vegetables, pecans, and garlic for 2 min. Season with salt and pepper. Stir in the green onions and keep hot.
- In a saucepan, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid till it reduces by 2/3, about 4 min. Whisk the cool butter cubes into the sauce, a cube at a time, till all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Keep the sauce hot.
- In a warm saute/fry pan, render the andouille sausage for 2 min. Remove from the heat and cold the sausage completely. Turn the cooled sausage into a mixing bowl. Stir in the bread crumbs.
- Season the fillets with the Bayou Blast. In a large, oven- proof saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, add in the redfish, presentation side down first. Saute/fry the redfish for 4 min on the first side and carefully flip over. Cover the top of each fillet with a quarter of the andouille crust. Place the saute/fry pan in the oven and cook for 5 min.
- To assemble, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place three piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish the plates with red and yellow peppers, chives and cheese.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Andouille Crusted Redfish With A Roasted Pecan Vegetable Relish, Meuniere Sauce And A Pile Of Shoestring Potatoes".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 764g | |
| Recipe makes 4 servings | |
| Calories 1747 | |
| Calories from Fat 1306 | 75% |
| Total Fat 150.19g | 188% |
| Saturated Fat 54.6g | 218% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 2065mg | 86% |
| Potassium 2355mg | 67% |
| Total Carbs 93.61g | 25% |
| Dietary Fiber 19.0g | 63% |
| Sugars 18.0g | 12% |
| Protein 20.91g | 33% |
