Fish Pontchartrain recipe

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04/23/2011

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Fish Pontchartrain is a delightful Cajun recipe packed with lots of seafood- definitely a must for seafood lovers

Ingredients

For the fish:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 egg, lightly beaten
4 white fish fillets, about 3-4 ounces each
2 tablespoons vegetable oil
2 tablespoons butter
For the sauce:
4 tablespoons butter
1/2 pint button mushrooms, finely diced
1/4 green bell pepper, finely diced
1/2 stalk celery, finely diced
1/2 medium onion, finely diced
2 cloves garlic, crushed
2 tablespoons all-purpose flour
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
1/2 cup white wine
1/2 cup chicken stock
1/4 cup heavy cream
8 medium raw shrimp, roughly chopped
110g crab meat

Directions

Heat the oven to 100C, or the lowest setting for keeping food warm.

In a medium dish combine the flour, salt, and pepper until well blended. Pour the beaten egg into medium flat dish.
To bread the fish begin by dipping in flour, tapping off the excess. Dip the fish in the egg, allowing an excess to drip off, then coat again in the flour.

In a medium skillet over medium heat melt the butter with the oil until the butter foams. Add the fish and cook until golden brown on both sides and the fish reaches an internal temperature of 60C/135F. Transfer the fish to a baking sheet and keep warm in the oven while you prepare the sauce.

In the same pan you cooked the fish in over medium heat add the butter and melt until it foams. Once it foams add the mushrooms, bell pepper, celery, and onion and cook until they begin to soften, about five minutes. Add the garlic and cook for one minute more. Add the flour and red pepper and cook until no dry flour remains, about three minutes.

Once the flour is cooked add the lemon juice, wine and chicken stock and cook, stirring well, until the sauce comes to a boil and thickens. Reduce by 1/3 then add the shrimp and crab. Reduce the heat to medium-low and cook until the shrimp are opaque, about four minutes. Stir in the cream and cook for one to two minutes more.
To serve plate the fish and spoon the sauce over the top.

Enjoy!

Servings

Serves 4

Recipe and picture provided by Evil Shenanigans food blog.

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