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Redfish Amandine With Brabant Potatoes
1
4
−1/2 Pound Idaho potatoes; peeled, medium diced
Redfish fillets; (6−ounce)
Creole seasoning
2
2
8
2
1
1
1
1
1
1
3
Cup Flour; seasoned
Eggs; beaten with 2 tablespoons milk
Tablespoon Butter
Tablespoon Minced shallots
Teaspoon Chopped garlic
/2 Cup Fine dried bread crumbs
Cup Sliced almonds
/2 Lemon; juiced
Tablespoon Chopped fresh parsley leaves
Cup Parsley sprigs; (packed)
2 1/2 Fat; 0 Other Carbohydrates
Preheat the fryer to 365 degrees F.
Fry the potatoes until golden brown.
Season the fillets and flour with Creole seasoning. Dredge the fillets in
the seasoned flour, coating completely. Dip each fillet in the egg wash,
letting the excess drip off. Dredge the fillets back into the seasoned
flour, coating completely. In a large cast iron skillet, over medium heat,
add 2 tablespoons of the butter. When the butter is hot, pan−fry the fillets
until golden brown, about 3 to 4 minutes on each side.
Remove the potatoes from the fryer and drain on paper towels. Season with
salt. In a large saute pan, over medium heat, melt 2 tablespoons of the
butter. Add the shallots, garlic and potatoes. Season with salt and pepper.
Saute for 2 minutes. Sprinkle the bread crumbs over the potatoes and
continue to saute for 1 minute.
Remove the fish from the pan and drain on paper towels. Wipe out the
skillet. Melt the remaining butter. Add the almonds. Season with salt and
pepper. Saute for 1 minute or until the almonds are golden. Remove from the
heat and add the lemon juice and the chopped parsley. Fry the parsley sprigs
until crispy. Remove and drain on paper towels. Season with salt and pepper.
To serve, spoon the potatoes in the center of each plate. Lay the fish on
top of the potatoes. Spoon the almond butter sauce over the fish. Garnish
with fried parsley.
Yield: 4 servings
Redfish Amandine With Brabant Potatoes
502
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