Gulf fish and shrimp maque choux

Gulf fish and shrimp maque choux

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Gulf Fish & Shrimp Maque Choux

Noon cooking - Oct. 21, 2013

Chef Gregg Collier

Servings: 6

 

Ingredients:

Part 1: Meuniere Sauce

1 ½ cup Dry White Wine

1 tsp. Cider Vinegar

1 oz. Crystal Hot Sauce

2 oz. Worcestershire Sauce

5 Lemons, juiced & seeds removed

½ Lemon, zest

1 tsp. Shallots, minced

1 clove Garlic, minced

4 sprigs Thyme chopped

14 oz. Unsalted Butter

1 pinch Kosher Salt

1 pinch Black Pepper

 

Procedure for Part 1:

Place all ingredients except butter, salt & pepper in saucepot & place on medium high heat.

Let this reduce to almost *sec then reduce heat to medium & slowly start whisking in butter.

Once butter is whisked in season with salt & pepper.

Set to the side until you are ready to use.

 

Part 2: Sautéed Gulf Fish

6, 8 oz. Gulf Fish Filets, remove bone and skin

6 oz. Clarified Butter

1 pinch Kosher Salt

1 pinch Black Pepper

1 cup Seasoned Flour, for dredging fish

2 cups Egg Wash

2 cups Bread Crumbs

 

Procedure for Part 2:

Heat stove to medium high heat & place 12" sauté pan on the flame with clarified butter in it.

While the pan is getting hot, season fish filet on both sides with salt and pepper.

Dust filet with flour. Dip in egg wash then bread crumbs. Place filet belly side down in the skillet.

Once the fish is lightly golden brown, flip it and place in a 350-degree oven.

Cook for approximately 8 minutes, depending on the thickness of the fish.

 

Part 3: BBQ Gulf Shrimp

4 oz. Clarified Butter

30, 10/15 Gulf Shrimp (or any size you like)

1 Tbsp. Chopped Garlic

1 Tbsp. Fresh Rosemary, chopped

2 tsp. Creole Spice

4 oz. Good People Brown Ale

12 oz. Meuniere Sauce

1 pinch Salt & Pepper

 

Procedure for Part 3:

Place skillet on medium high heat, add clarified butter and shrimp.

Begin to sear shrimp, and then add garlic, rosemary & creole spice.

Let cook for approx. 3 minutes then deglaze with Good People Brown Ale.

Let shrimp simmer for approx. 2 minutes then add Meuniere Sauce & simmer 2 minutes.

Finish with salt & pepper

 

Part 4: Dark Roux:

2 oz. Clarified Butter

3 Tbsp. Flour

 

Procedure for Part 4:

Place saucepan on medium high heat & melt butter.

Stir in flour & continue to cook while stirring constantly until roux starts taking on a dark caramel color.

Remove from heat and set aside in a steel bowl or something that can withstand the heat, hold until needed.

 

Part 5: Maque Choux

2 oz. Whole Butter

1 cup Small Onion, diced

1 Tbsp. Chopped Garlic

1 cup Small Green Bell Pepper, diced

1 Tbsp. Creole Spice

3 cup Chicken Stock

2 cups Diced Tomatoes

1oz Worcestershire Sauce

1 Tbsp. Crystal Hot Sauce

1 Tbsp. Fresh Thyme, chopped

1 Tbsp. Fresh Italian Parsley, chopped

1 pinch Salt & Pepper

6 ears Corn, shucked and cut off the Cobb

2 Tbsp. Dark Roux

 

Procedure for Part 5:

Place saucepot on medium high heat. Add butter, onions, garlic, and bell peppers. Sweat until translucent.

Add creole spice and remaining ingredients except dark roux. Let simmer approx. 15 minutes.

Whisk in dark roux & slowly simmer for 20 minutes until the roux taste cooks out.

 

Plating the dish:

To serve dish, place maque choux on plate. Put rice on top of maque choux, and then put sautéed fish on top of that. Cover with BBQ Gulf Shrimp.

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