4 (6-ounce) redfish filets
Salad oil
Blackening seasoning to taste
Preheat oven to 300 degrees. Sprinkle redfish with blackening seasoning on skin side. Heat salad oil in sauté pan until near smoke point. Carefully lay fish in pan, seasoning side down, and cook until it starts to turn white around edges, then flip and drain off oil, and place in oven for 10 to 15 minutes or until flaky. Layer fish on top of Maque Choux then top with crabmeat and Beurre Blanc.
CORN MAQUE CHOUX
¼ teaspoon butter
½ cup chopped onion
¼ cup chopped red bell pepper
¼ cup chopped celery
3 ears corn on the cob, grilled and shaved
1 teaspoon minced garlic
½ teaspoon salt
1 small pinch cayenne pepper
½ teaspoon blackening seasoning
Heavy cream
Melt butter and sauté onion, bell pepper, celery, and corn a few minutes. Add garlic and sauté a few more minutes. Next, add salt, cayenne, and blackening seasoning, cover and sweat for 20 more minutes on low heat or until soft. Then take a quarter of Corn Maque Choux mixture and blend in blender or with a food processor. Recombine and cool in fridge. To reheat for service, place Maque Choux in a sauté pan and add heavy cream to desired creaminess and salt and pepper to taste.
BUTTER POACHED CRABMEAT
4 ounces pasteurized crabmeat
1 ounce unsalted butter
Simmer crabmeat in butter in a sauté pan for 15 min.
BEURRE BLANC
½ cup white wine
1 tablespoon minced shallots
1 teaspoon whole peppercorns
¼ teaspoon thyme
2 cloves garlic
¼ cup heavy cream
2 sticks butter, cut into 2-inch squares
½ teaspoon lemon juice
Salt and pepper to taste
Place wine, shallots, peppercorns, thyme, and garlic in a small pot and reduce by 80% over medium high heat. Add cream and reduce by half. Then reduce heat to medium and slowly whisk in butter 3 to 4 pieces at a time until mostly melted, repeating until all butter is added. Strain and serve over top. (Beurre blanc will hold for 2 hours at room temperature.)
Yield: 4 servings
