Seared Speckled Trout Pecan w/ Jumbo Lump Crabmeat

Seared Speckled Trout Pecan w/ Jumbo Lump Crabmeat | 0 Comments
From Seafood Gumbo, Aired on Fri 5/29
Chef Jeff Henderson,
Instructions

Seared Speckled Trout Pecan w/ Jumbo Lump Crabmeat & Crushed Corn Cream

Recipe provided by Commander’s Palace

Ingredients

For the sauce:

  • 2 ears sweet corn, shucked, reserving the cobs
  • 12 ounces Heavy Cream
  • ¼ cup finely chopped yellow onion
  • 2 tablespoons corn starch
  • ½ cup water
  • ½ teaspoon fresh thyme, picked and chopped finely
  • Kosher salt and white pepper to taste
  • 2 teaspoons unsalted butter

Method

-      Place a 2 quarts heavy bottomed sauce pot over medium high heat

-      Melt the butter, add the onions, cook until translucent, add half the corn kernels, continue to cook for 3 minutes

-      Add the cream and the thyme, bring to a heavy simmer

-      Combine the corn starch, whisk into the simmering cream, cook until sauce thickens, puree with an immersion blender

-      Season with kosher salt and white pepper

-      Add the rest of the corn, cook until corn is tender, approximately 43 minutes

-      Reserve

For the Pecans:

  • ½ cup pecan halves
  • 1 tablespoon unsalted butter, softened
  • 1 splash Crystal Hot Sauce
  • 1 splash Worcestershire sauce
  • 1 teaspoon creole seasoning

Method

-      Mix all ingredients well, toast in a 325-degree oven until crisp

-      Reserve

For the Crabmeat

  • 6 ounces jumbo lump crabmeat, picked free of shells
  • 4 ounces Prosecco
  • 1 ounces Unsalted Butter
  • Salt and white pepper to taste

Method

-      Bring the butter and Prosecco to a simmer

-      Season with the salt and pepper

-      Poach the crab in this liquid until heated through

-      Reserve

For the Trout

  • 4 6-ounce speckled trout filets, skin on
  • 1 cup pecan pieces
  • 3 cups corn starch
  • 3 tablespoons creole seasoning
  • 4 egg whites, slightly beaten
  • Soybean Oil, as needed

Method

-      Place a heavy bottomed sauté pan over medium high heat

-      Place the pecans, the cornstarch, and 2/3 of the seasoning in a food processor, pulse until smooth, place on cookie sheet or large plate

-      Season the flesh sides of the filets with the remaining creole spice, dredge the skin sides through the egg whites then onto the pecan mixture

-      Shake off the excess, place the fish skin side down into the pan, and cover, allowing the flesh side to steam as the skin crisps

-      When the skin is crisp and the flesh medium well, remove, reserve

Ingredients
  • 2 ears sweet corn, shucked, reserving the cobs
  • 12 ounces Heavy Cream
  • ¼ cup finely chopped yellow onion
  • 2 tablespoons corn starch
  • ½ cup water
  • ½ teaspoon fresh thyme, picked and chopped finely
  • Kosher salt and white pepper to taste
  • 2 teaspoons unsalted butter
  • ½ cup pecan halves
  • 1 tablespoon unsalted butter, softened
  • 1 splash Crystal Hot Sauce
  • 1 splash Worcestershire sauce
  • 1 teaspoon creole seasoning
  • 6 ounces jumbo lump crabmeat, picked free of shells
  • 4 ounces Prosecco
  • 1 ounces Unsalted Butter
  • 4 6-ounce speckled trout filets, skin on
  • 1 cup pecan pieces
  • 3 cups corn starch
  • 3 tablespoons creole seasoning
  • 4 egg whites, slightly beaten
  • Soybean Oil, as needed

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