Pappadeaux Redfish Pontchartrain Recipes

REDFISH PONTCHARTRAIN

Steps:

• Melt margarine in a skillet.
• Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
• Add the lemon juice, white wine, and Tony Chachere to the above.
• Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
• Cook in 200°F skillet. Sauté shrimp then add to sauce.
• Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
• Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
• In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
• Pour cooked veggies over bread crumbs.
• Add beaten eggs and 2 cans of broth.
• Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
• Bake approximately 1 hour or until set and lightly browned, but not dried out.
• Preheat cast-iron skillet for 15-30 minutes.
• Reserve 12 tablespoons of melted butter for serving.
• Dip fillet into butter and sprinkle blackening seasoning on both sides.
• Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
• Carefully flip over, so fillets do not break.
• Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
• Remove fish from pan and place onto a large platter.

PAPPADEAUX SNAPPER PONCHARTRAIN

Steps:

• Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
• Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
• Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
• Remove from heat and set aside.
• Melt 1 tablespoon butter in another saucepan.
• Add garlic and onion and saute over medium heat 2 minutes.
• Add crushed bouillon cube, pepper sauce and shrimp stock.
• Stir and let simmer.
• While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
• Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
• Add brown butter to stock and whisk until incorporated and emulsified.
• Whisk in Madeira until incorporated.
• Set sauce aside and keep warm while the fish fillets are cooking.
• Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
• Dip fish fillets in lemon juice, then into seasoned flour to coat.
• Melt 1 tablespoon butter in large heated skillet over medium heat.
• Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
• While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
• Add shrimp and crab to Madeira sauce.
• Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)

Steps:

• To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
• Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
• Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
• In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
• Add shrimp stock and crushed bouillon cube; stir and let simmer.
• While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
• Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
• Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
• Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.

PAPPADEAUX SNAPPER PONCHARTRAIN

Steps:

• Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside. Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown. Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Remove from heat and set aside. Melt 1 tablespoon butter in another saucepan. Add garlic and onion and sauté over medium heat 2 minutes. Add crushed bouillon cube, pepper sauce and shrimp stock. Stir and let simmer. While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside. Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes. Add brown butter to stock and whisk until incorporated and emulsified. Whisk in Madeira until incorporated. Set sauce aside and keep warm while the fish fillets are cooking. Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour. Dip fish fillets in lemon juice, then into seasoned flour to coat. Melt 1 tablespoon butter in large heated skillet over medium heat. Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side. While the fish is cooking, sauté the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook). Add shrimp and crab to Madeira sauce. Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve

PAUL PRUDHOMME'S BLACKENED REDFISH

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.