Pan Roast Louisiana Blackfish with Corn, Crab and Caviar

  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. 1 quart heavy cream
  17. 1 pound Silver Queen corn kernels
  18. Kosher salt
  19. Cayenne pepper
  20. 10 eggs
  21. Preheat oven to 275 degrees F.
  22. In a 4 quart saucepan, bring cream and corn to a boil.
  23. Reduce heat and simmer until corn is tender, about 5 minutes.
  24. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper.
  25. Strain the mixture through a fine strainer into a bowl.
  26. In another mixing bowl, beat the eggs.
  27. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs.
  28. Pour the custard into individual custard cups or molds, preferably nonstick.
  29. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold.
  30. Bake until custards are just set, about 20 minutes.
  31. Yield: 10 servings
  32. 2 stalks lemongrass
  33. 2 cups fish stock or fumet
  34. 1 cup Silver Queen corn kernels
  35. Sea salt
  36. 1 tablespoon butter
  37. Cut lemongrass into 2-inch pieces and bruise with the back of a knife.
  38. Place lemongrass in a piece of cheesecloth and tie closed.
  39. Combine lemongrass, stock and corn in a saucepan.
  40. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes.
  41. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
  42. 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.
  43. Yield: 6 to 10 servings
  44. 2 tablespoons butter
  45. 1 1/2 pounds jumbo lump crabmeat, picked over
  46. 6 ears fresh baby corn, blanched and sliced into rounds
  47. 1 teaspoon lemon juice
  48. Hot pepper sauce
  49. Sea salt
  50. In a medium skillet over medium-high heat, melt butter.
  51. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes.
  52. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
  53. Yield: 8 to 10 servings

parmesan, flour, blackfish, lemon juice, salt, extravirgin olive oil, queen, corn, queen, fresh chives, fresh chive blossoms, dill, chervil

Taken from www.foodnetwork.com/recipes/pan-roast-louisiana-blackfish-with-corn-crab-and-caviar-recipe.html (may not work)

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