Pan Roast Louisiana Blackfish With Corn, Crab And Caviar
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Grated Parmesan1 cup
All-Purpose Flour1 tsp
Lemon Juice1
Sea Salt2 tbsps
Extra-Virgin Olive Oil6 small
Dill (sprigs fresh, for garnish)10
Eggs1 tbsp
Butter2 stalks
Lemongrass2 cups
Fish StockDirections:
1
In a shallow bowl, combine Parmesan cheese and flour
2
Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish
3
Season the portions of the blackfish with salt and a touch of lemon juice
4
Dredge the seasoned fish into the Parmesan/flour mixture
5
In a large heavy skillet over medium heat, add olive oil
6
Add fillets, skin side down
7
Cook until skin is crisp, about 4 minutes
8
Flip fish and cook until fish is just cooked through, about 2 minutes
9
Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed
10
To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls
11
Over the warm pudding, place a portion of fish
12
Over the fish, spoon on the Saute of Crab and Baby Corn
13
Carefully pour a small ladle of Silver Queen Foam around the fish
14
With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab
15
Lightly garnish the fish with chives, chive blossoms, dill and chervil
16
Preheat oven to 275 degrees F
17
In a 4 quart saucepan, bring cream and corn to a boil
18
Reduce heat and simmer until corn is tender, about 5 minutes
19
Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper
20
Strain the mixture through a fine strainer into a bowl
21
In another mixing bowl, beat the eggs
22
Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs
23
Pour the custard into individual custard cups or molds, preferably nonstick
24
Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold
25
Bake until custards are just set, about 20 minutes
26
In a medium skillet over medium-high heat, melt butter
27
Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes
28
Stir in lemon juice, remove from heat and season with hot pepper sauce and salt
29
Cut lemongrass into 2-inch pieces and bruise with the back of a knife
30
Place lemongrass in a piece of cheesecloth and tie closed
31
Combine lemongrass, stock and corn in a saucepan
32
Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes
33
Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible
34
When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender