Sautéed Orange Roughy with Vermouth Crawfish Beurre Blanc
| 2 2 oz 2 oz |
8 oz. Orange Roughy Filets Flour Beaten Eggs |
Crawfish Sauce
1/2 lb. |
Blanched crawfish tailmeat Clove garlic, minced Shallots peeled and minced Tasso Ham diced Vermouth Stax Seasoning Tabasco Lemons, juiced Heavy Cream Whole butter, room temperature Parsley Scallions |
In a hot pan add 1 oz. Whole butter and sauté crawfish tails, tasso, garlic, shallots, scallions until tails curl. Add vermouth away from heat and return pan to medium heat. Add Tabasco, lemon juice, cream, parsley. Simmer. Reduce by 1/3.
On low heat add remaining whole butter and whisk constantly until beurre blanc is emulsified. Turn off heat and reserve.
In another hot pan add 2 oz clarified butter, place fish filets in egg wash and dust with flour. Over medium heat place fish filets in pan and sauté for approximately 2 minutes on each side or until done. On two plates, place sautéed fish and divide crawfish sauce evenly over fish. Garnish with chopped parsley and serve immediately.