Sunday, December 13, 2009

Truluck's: Texas Striped Bass Pontchartrain


Tonight my family went to Truluck's for some delicious seafood. Unfortunately, the crab was just a little bit too pricey for my taste. Lucky for me, the fish sounded fabulous. I choose the Texas Striped Bass Pontchartrain. This is a fried striped bass fillet topped with a spicy sauce made from shrimp, crawfish, and crab. The fish is served over crab fried rice. The dish was pretty spicy, but oh so rich and delicious.

Fish Pontchartrain
Inspired by Truluck's

2 (7-ounce) fish fillets (redfish or striped bass)
3 teaspoons blackening seasoning
2 tablespoons lemon garlic butter
4 ounces shrimp, peeled, deveined (size: 31/35)
2 ounces blue crab claw meat
2 ounces crawfish tails
6 ounces Pontchartrain Sauce
12 ounces cooked rice
2 lemon wedges
1 teaspoon chives, chopped
Olive oil
Salt and pepper to taste

Season redfish with blackening seasoning. Do not add additional salt or pepper.  Sear the redfish flesh side down on an extremely hot griddle or in a sauté pan.  When the fish is blackened, turn fillet over and turn off the heat. The carry over heat will continue cooking the fish.  Fry the fish until golden brown in oil or for about three and a half minutes.

In a sauté pan, heat lemon garlic butter. When hot, add the shrimp and cook until opaque and just under done or about two minutes. Add the crawfish, crab and heat thoroughly.  Season with salt and pepper.  Add the Pontchartrain sauce and mix well.

Place rice in the center of a hot plate.  Place the crusted fillet on top of the rice.  Pour the sauce, crab, crawfish and shrimp over the fried fish.  Garnish the plate with lemon wedges and chopped chives. Serve immediately.

*For Texas Stripped Bass Pontchartrain, coat bass fillets in grated Parmesan cheese and fry.

Pontchartrain Sauce
8 tablespoons (1 stick) unsalted butter
2 carrots, peeled and diced
1 shallot, chopped
1 jalapeño pepper, chopped
1 tablespoon garlic, minced, ends removed
3 ounces all-purpose flour
1 quart chicken stock
1 pound crab shells, roasted
6 quarts heavy cream
5 bay leaves
2 tablespoons tomato paste
2 tablespoons Zatarain’s creole mustard
2 tablespoons A1 steak sauce
2 tablespoons Worcestershire sauce
2 tablespoons basil, picked, chopped
2 tablespoons oregano, chopped
¼ cup green onions, chopped
1 teaspoon SwampFire seafood boil seasoning
1 teaspoon Louisiana hot sauce
2 tablespoons smoked paprika
2 tablespoons sea salt and black pepper mix

Sweat carrots, shallot, jalapeño, and garlic in melted butter until fragrant and soft.  Add flour to make a roux and cook until roux is red in color. Set aside.

In a different saucepan, bring chicken stock to a boil and add roasted crab shells.  Reduce heat and simmer for 30 minutes or until liquid is reduced by half.  Strain crab-chicken stock into the roux and whisk continuously.  Add the heavy cream and remaining ingredients. Simmer for twenty minutes.

Blend with an immersion blender until smooth and check for seasoning.  It is suggested to prepare sauce 24 hours prior to use.  Flavors will marry and intensify overnight.  When serving the Redfish Pontchartrain, squeeze one lemon wedge over the fish and sauce prior to serving to complete the sauce.

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