Andouille Crusted Redfish With Shoestring Potatoes

Recipe Ingredients

6 tablespoons	90ml	Olive oil - divided
2		(1-inch) Zucchini slices - sliced lengthwise
2		(1-inch) Yellow squash slices - sliced lengthwise
2		(1-inch) Eggplant slices - sliced lengthwise
1 cup	237ml	Roasted pecans pieces
2 teaspoons	10ml	Chopped garlic
1/4 cup	15g / 0.5oz	Chopped green onions
3/4 cup	177ml	Worcestershire sauce
2		Lemons - skin, pith removed
2		Bay leaves
3/4 lb	340g / 11oz	Cold butter - cubed
3 oz	85g	Andouille sausage - finely diced
1 cup	146g / 5.1oz	Bread crumbs
1 tablespoon	15ml	Bayou Blast - see * hints
4		Redfish fillets - (6 to 8 oz ea)
2 cups	474ml	Shoestring potatoes - fried, seasoned with salt and pepper
1 tablespoon	15ml	Brunoise red peppers
1 tablespoon	15ml	Brunoise yellow peppers
1 tablespoon	15ml	Chopped chives
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Preheat the oven to 450 degrees. Season the vegetables with 2 tablespoons of olive oil. Season with salt and pepper. Place the vegetables in a roasting pan and roast for 10 minutes. Remove the vegetables from the oven and cool. Dice the vegetables and set aside.

In a large saute pan, heat 1 tablespoon of the olive oil. Saute the roasted vegetables, pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm.

In a saucepan, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Keep the sauce warm.

In a hot saute pan, render the andouille sausage for 2 minutes. Remove from the heat and cool the sausage completely. Turn the cooled sausage into a mixing bowl. Stir in the bread crumbs.

Season the fillets with the Bayou Blast. In a large, oven- proof saute pan, heat the remaining olive oil. When the oil is hot, add the redfish, presentation side down first. Saute the redfish for 4 minutes on the first side and carefully flip over. Cover the top of each fillet with a quarter of the andouille crust. Place the saute pan in the oven and cook for 5 minutes.

To assemble, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place three piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish the plates with red and yellow peppers, chives and cheese.

Hints

See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A11 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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