PAN-SEARED GULF REDFISH FILET WITH NOLA-STYLE BRABANT POTATOES

INGREDIENTS:

Redfish:
• 6 Gulf redfish filets, natural cut,
skin off (6 oz)
• 2 Tbsp vegetable oil
• 2 Tbsp butter
• salt and fresh black pepper
Brabant potatoes:
• 2 lbs Yukon gold potatoes,
cubed (12×12) blanched in
salt water “al dente”
• 3 oz shallots, minced or fine diced
• 8 oz butter
• creole spice
Lemon butter sauce:
• 1/3 cup seasoned rice vinegar
• 1/3 cup white wine
• 1 lemon whole
• 1 Tbsp Worcestershire sauce
• ½ Tbsp black peppercorn
• 1 Tbsp all-spice whole
• 1 bay leaf, fresh
• 2 oz shallots, minced
• 4 sprig thyme, fresh
• 4 oz heavy cream
• 1.4 lb butter, cold, cubed
Farm greens:
• 3 lb fresh, roughly chopped
farm greens
• 2 oz shallots, minced
• 1 oz garlic, minced
• 2 Tbsp bacon fat
• ½ cup ham stock
• 4 oz house ham, diced
apple cider vinegar to taste
• hot sauce to taste
• Worcestershire sauce to taste
• salt and pepper to taste
Tomato caper salsa:
• 2-3 large local or field-grown
• heirloom tomatoes, peeled
and diced, no seeds
• ½ red onion, peeled, finely diced
• 1-2 Tbsp capers with a little juice
• 1 Tbsp fresh squeezed lemon juice
• 2-3 Tbsp extra virgin olive oil
• kosher salt
• fresh cracked pepper
• basil chiffonade
• 6 ea jumbo lump Gulf crab meat

DIRECTIONS: 

REDFISH:
Dry fish filet and trim to decided shape. Season with salt and pepper. Heat frying pan to medium high, add oil. Pan sear redfish filet on both sides to medium. Add butter, sauté for a minute and set aside keeping warm until serving, no longer than a few minutes to keep fish moist and crisp.

BRABANT :
Heat frying pan to medium-high. Add butter and clarify. Before butter turns brown, add potatoes, shallots and fry until golden brown. Add creole spice to taste and combine well with potatoes and pan fry until potatoes are done, but not falling apart.

LEMON BUTTER SAUCE:
Add vinegar, wine, lemon, peppercorn, all spice, bay leaf, Worcestershire, shallots and thyme in sauce pan, bring to boil and reduce until it gets syrupy. Add cream and reduce again until syrupy. Mount in butter and emulsify. Strain to china cap and place in warm location until use. Season with salt and pepper, if needed.

FARM GREENS:
In sauté pan, heat up bacon fat over medium-high. Add shallots and garlic, sauté until translucent. Add greens and wild down. Add ham stock and simmer down so greens get tender, but not over cooked. Season with seasonings to taste. Add diced house ham.

TOMATO CAPER SALSA:
Add tomato, red onion, capers, lemon juice and olive oil in stainless steel mixing bowl and toss gently together. Let sit aside for 10-15 minutes to marinate. Season with salt and pepper as needed. Last, add basil and crab and very
gently toss together.

ASSEMBLY:
In warm serving bowl, spoon 2 ounces of the butter sauce. Mount Brabant potatoes in center. Layer greens on top. Set redfish filet crosswise on top. Spoon carefully tomato caper salsa on top of fish, having crab lump on top

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