Gulf Fish Rissole With Blue Crab

Eric Cook
gulf fish rissole

Chef Eric Cook, a native of New Orleans, is a combat veteran who served six years in the United States Marine Corps. He began his career at Brennan's, where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander's Palace as Sous Chef and Chef de Partie. While at Commander's he...


Gulf Fish Rissole

4 6 oz. gulf fish fillets

1 stick unsalted butter

1 cup clipped green onions

1 oz. green onion oil

Salt and pepper, to taste

Crab Fat Butter

1/2 lb. crab fat

1 stick butter

Blue Crab Fricassee

3/4 cup all-purpose flour

3/4 cup vegetable oil

2 cups yellow onion, small diced

1 cup bell pepper, small diced

1 cup celery, small diced

1/4 cup garlic, chopped

1/2 bunch parsley, chopped

3 1/2 Tbsp. tomato paste

2 oz. brandy

3 bay leaves

3 quarts crab stock

2 live blue crabs

4 sprigs fresh thyme

1 lemon, halved

2 Tbsp. crab fat butter

Crab Fat Popcorn Rice

2 cups popcorn rice

3 cups water

1/4 cup chopped onion

2 oz. unsalted butter

1 bay leaf

5 Tbsp. crab fat butter

Salt and pepper, to taste


Gulf Fish Rissole

Pat fish dry with paper towels and season with salt and pepper. In a hot cast iron pan, heat 1 Tbsp. butter and sear fish, flesh-side down, for 2 -3 minutes. When fish releases from pan, flip it over, lower heat to medium, add remaining butter to the pan and melt. Tilt pan and spoon hot butter over the fish as it finishes cooking, creating a golden-brown crust.

Crab Fat Butter

Puree ingredients in a food processor until smooth.

Blue Crab Fricassee

Add the flour and oil to a pot and cook over medium heat, stirring constantly, until a dark roux is achieved. Add diced onion, pepper, and celery and cook, stirring constantly for about 5 minutes. Add tomato paste and cook for 5 minutes more. Deglaze the pot with brandy, then whisk in crab stock. Cut crabs into quarters and add to the pot along with bay leaves and thyme. Simmer for at least 15 minutes, adjusting seasoning to taste. In a hot skillet, sear the lemon halves, flesh-side down, then squeeze into the fricassee with crab butter until emulsified. Keep warm.

Crab Fat Popcorn Rice

In a saucepot, melt butter and sweat onions over medium heat. Add rice and toast until fragrant. Add water, bay leaves, salt, and pepper. Simmer until most of the water is evaporated. Remove from heat and cover tightly with plastic wrap, allowing to steam for 30 – 40 minutes until rice is cooked. Fluff with a fork and fold in crab fat butter.

To serve, ladle fricassee into four bowls, portioning ride off-center. Place fish on rice, garnish with clipped green onions and green onion oil.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!