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Pan
Roast Louisiana Blackfish
With Corn, Crab and Caviar
Serves: 6
Preparation time: 1 hour 30 minutes
For the blackfish:
6 each 4 oz portions filets (triple tail), skin on and scored
1 cup powdered parmesan cheese
1 cup flour
2 Tbsp extra virgin olive oil
1 tsp fresh squeezed lemon juice
Sea salt to taste
In a heavy gauge sauté pan, over a medium flame, heat two tablespoons
of extra virgin olive oil. Mix together the parmesan cheese and flour
in a small mixing bowl. Season the portions of the blackfish with
salt and a touch of lemon juice. Dredge the seasoned fish into the
parmesan/flour mixture and place skin side down in the pan. Allow
the fish to cook about seventy percent through, before turning the
fish to the flesh side and cooking for a remaining two minute or so.
(The cooking time depends upon the desired level of doneness, I recommend
four minutes on the skin side and nearly two minute on the flesh side)
Once the fish is cooked, removed it from the pan and place on absorbent
towels to rest in a warm place for a moment, while the plate is being
composed.
For the sliver queen corn pudding:
1 # silver queen corn kernels
1 qt. heavy whipping cream
10 each whole eggs
Salt and cayenne pepper to taste
In a 4 quart sauce pot, bring the cream and corn to a boil. Reduce
heat and simmer for five minutes. Pour the corn and cream into a blender
and puree, season to taste with salt and cayenne pepper. With a china
cap strain the mixture into a bowl. In another mixing bowl beat the
eggs and temper the puree into the eggs. After tempering, pour the
custard mix into non-stick individual 3 inch, diameter, baking moulds
or cups. Place the filled moulds into a shallow water bath and bake
for twenty minutes at 275 degrees F. Remove the custards from the
oven and reserve for later use.
For the silver queen foam:
1/2 qt fish fumet
1 C raw silver queen corn kernels
2 each stalks lemongrass, pounded and bound in a sachet
1 T unsalted butter
Sea salt to taste
Combine all ingredients, besides the butter and salt, in a small pot.
Gently bring to a boil, simmer fifteen minutes, and let steep fifteen
minutes. Remove sachet, puree in bar blender, and force through chinois.
When ready to use bring the broth to a boil, season to taste with
salt, mount with a table spoon of butter and froth with a hand held
immersion blender.
For the sauté of crab and baby corn:
1 1/2 cups picked jumbo lump crab meat
6 ears fresh baby corn, blanched and sliced into rounds
2 Tbsp unsalted butter
1 tsp lemon juice
1 dash Tabasco
Sea salt to taste
In a small sauté pan over medium high heat, sauté the
corn rounds with the crab and butter until hot. Season the contents
of the pan with the lemon juice, Tabasco and salt to taste. Remove
from the heat and reserve for a moment.
To garnish and serve:
1 tsp minced chives
1 tsp chive blossoms
6 small sprigs fresh picked dill
6 small sprigs fresh picked chervil
6 tsp Louisiana caviar
Remove the custard from a mould and place into an 11-13 inch, shallow
bowl. Over the warm custard place a portion of fish. Over the fish
and cascading off spoon a couple of spoonfuls of the crab meat and
corn mix. Carefully ladle 2-3 oz of the foam around the fish. With
two “demi-tasse” spoons form the caviar into ‘quenelle”
shapes and place over the fish next to the bed of corn and crab. Lightly
garnish the fish with chives, chive blossoms, dill and fresh picked
chervil. |
| Crab |
| Crawfish |
Fish
|
| Oyster |
| Shrimp |
| Other |
