pecan-crusted redfish with squash spaghetti, sweet potato batons and Creole mustard butter sauce
Recipe courtesy of Ben Sarrat, Executive Chef, New Orleans Country Club (New Orleans, La.)
Ingredients
- Ingredients for the crust:
- chopped pecans - 2/3 cup
- pecan flour - 1/2 cup
- kosher salt - 1/2 tsp.
- lemon pepper - 1/2 tsp.
- redfish - 1 ea.
- kosher salt - to taste
- pepper, freshly ground - to taste
- buttermilk - 1/4 cup
- hot sauce - 1 Tbsp.
- Ingredients for squash spaghetti:
- zucchini - 1 ea.
- yellow squash - 1 ea.
- olive oil - 2 Tbsps.
- salt - to taste
- pepper - to taste
- Ingredients for sweet potato batons:
- sweet potato - 1 ea., large
- unsalted butter - 2 Tbsps.
- fresh thyme - 2 sprigs
- kosher salt - 1 tsp.
- fresh ground pepper - 1/2 tsp.
- Ingredients for Creole mustard butter sauce:
- dry white wine - 1/2 cup
- shallot - 1 ea., minced
- thyme - 4 sprigs
- bay leaf - 1 ea.
- black peppercorns - 1 tsp.
- heavy cream - 2 Tbsps.
- unsalted butter - 4 ozs., cold, cubed
- lemon juice - 2 Tbsps, fresh squeezed
- kosher salt - 1 tsp.
- Creole mustard - 1 Tbsp., whole grain
Instructions
Procedure for the crust:
- For the crust: Combine all ingredients and mix thoroughly. Reserve.
- Trim one redfish fillet and season with kosher salt and fresh ground pepper. Combine buttermilk and hot sauce. Coat the fillet with the buttermilk mixture, and then dredge through pecan crust.
- Sear fillet in a nonstick skillet.
- Finish in a 350°F degree oven.
Procedure for squash spaghetti:
- Remove the ends from the zucchini and cut in half. Cut off the neck and stem from the squash.
- Use a turning slicer with a medium blade to slice both vegetables into long strands.
- Sauté the vegetable noodles until they are soft and can be easily twisted together without breaking.
Procedure for sweet potato batons:
- Peel the sweet potato, and then cut it into batons measuring 1 inch by 4 inches.
- Combine the sweet potato batons and the remaining ingredients in a vacuum bag and seal.
- Cook the sweet potatoes in a water bath using an immersion circulator set to 185°F for 1 hour.
Procedure for Creole mustard butter sauce:
- Combine wine, shallots, thyme, bay leaf and peppercorns in a small saucepan. Reduce the mixture until it is almost dry.
- Add cream and continue to reduce the mixture until it has thickened slightly.
- Remove the saucepan from the heat and whisk in butter until it is completely dissolved and the sauce is emulsified.
- Strain the sauce through a chinois.
- Stir in fresh lemon juice, kosher salt and Creole mustard to the strained sauce.
