Saturday, March 07, 2009

Rockfish Bienville

I don't know where this recipe came from. I haven't tried it, but how could it be bad?--bacon, crabmeat, parmesean cheese. Sounds like heaven to me. I think that it would be best to serve this with plain rice and a green salad like the one with mandarin oranges and red onions.

This would be a nice dish for a dinner party. You could do the shrimp and sauce the day before. I would reheat the sauce and then add the crabmeat and shrimp to it.

6 servings

For shrimp

2 qts cold water
1 bag crab boil seasoning
2 tbl salt
2 tbl fresh lemon juice
3 drops hot pepper sauce
1 lb. medium raw, unshelled shrimp

For sauce:
1/2 lb bacon, chopped
1 1/4 cup butter
1 cup flour
1 cup minced shallot
1 cup chopped celery
1/2 cup minced parsley
2 tbl salt
2 tbl chopped fresh thyme or 1 tbl dried
1 tbl minced garlic
1 1/2 tsp cayenne pepper
3 cups reserved shrimp stock
1/2 pound fresh lump crabmeat
freshly ground pepper

6 1 to 1 1/4 lb rockfish or red snapper, skinned and filleted

For topping:
1/4 cup freshly grated parmesean, mixed with 1/4 cup fine dry breadcrumbs

Combine 1st 5 ingredients and bring to a boil in a large stock pot. Add shrimp and cook until just done, about 5 minutes. Drain shrimp, reserving liquid. Cool shrimp, peel, devein, and chop.

Make the roux: Cook bacon in an iron skillet over medium-high heat just until fat is rendered. Remove bacon with slotted spoon and reserve. Add 1 cup butter to bacon fat and melt. Stir in flour and continue cooking, stirring constantly, until golden brown, about 8 minutes. Stir in 3 cups reserved shrimp liquid and set aside.

Melt remaining 1/4 cup butter in iron skillet over medium heat. Add reserved bacon, shallot, celery, parsley, salt, thyme, garlic and 1 1/2 tsp cayenne pepper and saute 5 minutes. Blend in chopped shrimp and crabmeat. Stir in sauce. Taste and adjust seasonings.

Preheat oven to 425. Pour remaining shrimp liquid into large baking dish. Add filets and back 10 minutes. Drain off liquid. Cover fillets with sauce and sprinkle with cheese and breadcrumbs. Bake 5 minutes. Garnish with parsley and lemon wedges and serve immediately.

1 comment:

  1. I think this recipe would also be attractive served in individual serving dishes. The ones shaped like shallow boats.