Andouille Crusted Fish with Cayenne Butter Sauce

Andouille Crusted Fish with Cayenne Butter Sauce | 0 Comments
From Pan Seared Pork Chop , Aired on Thu 5/28
Chef Jeff Henderson, Palace Cafe, Butter Sauce
Instructions

Andouille Crusted Fish with Cayenne Butter Sauce and Chive Aioli

Recipe Provided by Palace Café

Ingredients

Chive Aioli

·      1 bunch chives

·      2 tablespoons chopped parsley

·      2 ea. egg yolks

·      2/3 cup garlic oil

·      1 teaspoon Dijon mustard

·      1 ea. lemon, juice only

Method

-      To make garlic oil, cook 2/3 cup oil blend (80% vegetable oil, 20% olive oil) and ¼ cup chopped garlic over medium heat for 20 minutes, then strain and allow to cool

-      Puree chives and parsley in a food processor

-      Add yolks and pulse until well mixed

-      Slowly add oil, then mix in mustard and lemon juice

-      Season with salt to taste

-      Aioli should have thin mayonnaise-like consistency, add a little water to thin it out if necessary

-      Pour or spoon aioli into a pastry tube or plastic squeeze bottle and refrigerate (can be done a day in advance)

Cayenne Butter Sauce

·      ¾ cup hot sauce (Crystal brand hot sauce preferred)

·      ½ pound butter, cold and diced

Method

-      Reduce hot sauce by 1/3 over medium heat

-      Reduce heat to low and whisk in cold butter a few pieces at a time

-      Whisk continuously until all butter has been added

-      Keep sauce over low heat

Andouille Crusted Fish

·      6 ounce Andouille sausage, coarsely chopped (can substitute with any smoked pork sausage)

·      1 ea. onion, coarsely chopped

·      5 tablespoons oil blend

·      1 cup breadcrumbs

·      4 ea. skinless, boneless fish fillets, 8 ounces each

·      Kosher salt and white pepper to taste

Method

-      Grind andouille in a food processor

-      Sauté ground andouille and onion in 2 tablespoons oil over medium heat until sausage is lightly browned and onions are translucent

-      Puree in food processor

-      Add breadcrumbs and pulse until incorporated

-      Pre-heat oven at 350-degrees

-      Season fish fillets on both sides with salt and pepper

-      Preheat about 3 tablespoons of oil in an oven-safe skillet over high heat

-      Sear the top side of the fillets, about 2 minutes, then flip fillets and drain any excess oil

-      Coat fillets with andouille crust

-      Bake for 5 to 10 minutes, or until fish is thoroughly cooked and breadcrumbs are toasted

Ingredients
  • 1 bunch chives
  • 2 tablespoons chopped parsley
  • 2 ea. egg yolks
  • 2/3 cup garlic oil
  • 1 teaspoon Dijon mustard
  • 1 ea. lemon, juice only
  • ¾ cup hot sauce (Crystal brand hot sauce preferred)
  • ½ pound butter, cold and diced
  • 6 ounce Andouille sausage, coarsely chopped (can substitute with any smoked pork sausage)
  • 1 ea. onion, coarsely chopped
  • 5 tablespoons oil blend
  • 1 cup breadcrumbs
  • 4 ea. skinless, boneless fish fillets, 8 ounces each
  • Kosher salt and white pepper to taste

Add new comment