Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish

• 9 4-ounce fillets of redfish or other firm fish
• Juice of one lemon
• 4 small shallots, thinly sliced
• 1 clove garlic, minced
• 1/2 pound thinly sliced mushrooms
• 6 tablespoons butter
• 1 pound crayfish tails or shrimp
• 4 ounces chopped fresh basil
• Salt to taste
• 1/2 teaspoon cayenne
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1 cup half-and-half
• 2 cups chicken stock
• 1 cup bread crumbs
• Creolaise Sauce (see recipe)

1. Pound fish fillets under a sheet of wax paper to 1/8-inch thickness; sprinkle with lemon juice.
2. Saute shallots, garlic and mushrooms in 4 tablespoons butter until shallots are soft.
3. Add crayfish tails or shrimp, basil, salt, cayenne, white and black pepper and cook until heated.
4. Stir in half-and-half and one cup chicken stock; simmer five minutes.
5. Thicken with enough bread crumbs for stuffing consistency.
6. Divide mixture into 9 portions and place one portion on each fillet.
7. Roll up filets like a jelly roll.
8. Place seam side down on baking sheet with remaining chicken stock.
9. Dot with remaining butter cut into little pieces; bake at 350 degrees for 25 minutes until fish flakes.
10. Serve topped with Creolaise sauce.

fish, lemon, shallots, clove garlic, mushrooms, butter, crayfish, fresh basil, salt, cayenne, white pepper, black pepper, chicken stock, bread crumbs, creolaise sauce

Taken from cooking.nytimes.com/recipes/6234 (may not work)