Speckled Trout & crystal hot sauce piquant

Speckled Trout & crystal hot sauce piquant | 0 Comments
From Skirt Steak Fajita , Aired on Mon 8/3
Chef Jeff Henderson, Crystal Hot Sauce , Fish, Trout
Instructions

Speckled Trout & crystal hot sauce piquant with French brie grits

Recipe Provided by Chef Marvin Tweedy

Ingredients

·      1 pound Speckled Trout

·      Salt and white pepper to taste

·      3 eggs

·      1 cup of milk

·      Flour

·      Italian bread crumbs

·      Butter

·      Olive oil

Method

-      Season trout with salt and white pepper

-      Combine eggs and milk and dip trout in egg wash

-      Dredge in flour

-      Coat with Italian bread crumbs

-      Sauté in butter and oil

Crystal sauce piquant

·      1 yellow onion (diced)

·      1 red bell pepper (diced)

·      1 stalk celery diced

·      1 cup garlic minced

·      10 roma tomatoes diced

·      ¼ cup fresh oregano

·      ¼ cup fresh thyme

·      3 bay leaves

·      ½ cup blackening season

·      1 teaspoon kosher salt

·      1 teaspoon crushed red pepper

·      ½ cup crystal hot sauce

·      ½ cup Worcestershire sauce

·      1 qt chicken stock

·      ¼ cup vegetable oil

French brie grits

·      2 cups milk

·      2 cups vegetable stock

·      4 tablespoon butter

·      3 cups grits

·      1 teaspoon kosher salt

·      1 teaspoon white pepper

·      6 oz French brie

 

Method

In a sauce pot add oil and place flame on high. Add onion, bell pepper, celery and cook until caramelized. Add garlic, blackening season, salt, pepper, oregano, thyme & cook for an additional 3 minutes stirring constantly. Add tomatoes and let simmer 5 minutes. Deglaze with worstershire and crystal hot sauce & let simmer for 3 minutes. Add chicken stock and let reduce by 1/3. Remove from heat.

In a separate pot add milk, vegetable stock, butter, salt, white pepper and bring to a simmer, whisk in grits and let cook for 5 minutes, fold in Brie.

Ladle 5 oz of crystal sauce piquant over trout placed on brie grits, and top with small piece of grilled bread.

Ingredients
  • 1 pound Speckled Trout
  • Salt and white pepper to taste
  • 3 eggs
  • 1 cup of milk
  • Flour
  • Italian bread crumbs
  • Butter
  • Olive oil
  • 1 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 stalk celery diced
  • 1 cup garlic minced
  • 10 roma tomatoes diced
  • ¼ cup fresh oregano
  • ¼ cup fresh thyme
  • 3 bay leaves
  • ½ cup blackening season
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper
  • ½ cup crystal hot sauce
  • ½ cup Worcestershire sauce
  • 1 qt chicken stock
  • ¼ cup vegetable oil
  • 2 cups milk
  • 2 cups vegetable stock
  • 4 tablespoon butter
  • 3 cups grits
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 6 oz French brie

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