Soy Glaze Drum Recipe with baby bok choy & green curry mussels
Makes 4 Servings
Ingredients:
4 - 6oz. Black Drum Fillets
½ Pint Louisiana Jumbo Lump Crabmeat
4 Stalks of Scallions, thinly sliced
1 Whole White Onion
2 Fingers of Ginger, freshly shaved
3 Pats of Butter
Dash of Tony Chachere’s
¼ Cup Water
1 Lemon, freshly squeezed
2oz Southern Beauty Premium Sake
Note:
Reduce the soy sauce and sugar to make sweet soy
½ Cup Soy Sauce
5 tbsp Sugar
Directions:
Marinate fish with sweet soy and sprinkle Tony Chachere’s and set aside for 30 minutes
Coat a large skillet with vegetable oil and heat over medium-high heat until the oil is hot.
Add the fillets to the skillet and cook for three minutes on one side.
Add the sweet soy reduction and ¼ cup of water.
Turn the fish over and let cook for another three minutes
Add white onions, ginger, wait two minutes and then add scallions
Add sake and ¼ cup more of the sweet soy reduction
Coat another large skillet with three pats of butter
Add baby bok choy, sweet soy garlic sauce and stir-fry for two minutes
Set aside (should not cook longer than 6 – 8 minutes)
Green Curry Mussels Recipe
Ingredients:
3 Pints Mussels
2 Stalks Basil
2 Baby Boy Choy
4 Cloves of garlic, minced
2 dashes of Truffle Oil
1 tbsp Sugar
1 tsp Fish Sauce
1 tsp Green Curry Paste
½ cup Coconut Milk
Butter
Siracha to garnish
Note:
Mix cornstarch with 1/8 cup of water
6 tbsp Cornstarch
Directions:
In a large sauce pan turn the heat to medium – high heat.
Add mussels and green curry, and basil to steam mussels.
Check it in 2-3 minutes
Once mussels open, stir and add truffle oil and cornstarch mixture to sauce to thicken
Mussels are ready. Be sure to not overcook. Mussels cook quickly.
At the same time, in a small sauce pan, melt butter and add crabmeat.
Plating:
Plate bok choy on inner rim of plate and place the halibut filet on top and mussels in a tiny bowl on the side of the plate.
Garnish:
Garnish fish with cilantro and a lemon wedge.
Garnish the mussels with a sprig of basil and siracha on the side of the plate.
Tripletail Recipe
10.29.2009
Pan Seared Tripletail, topped with Roasted Corn, Almonds, Jumbo Lump crabmeat
spicy sweet corn pudding, summer vegetable salad
Pan Seared Gulf Tripletail with Roasted Corn, Crab
8 - 8 oz. portions Fresh Gulf Tripletail Fillets
2 1/2 teaspoons sea salt
2 t. white pepper
1-2 t. creole fish seasoning or your own seafood blend
2 T. Spanish paprika
3 T. chopped shallots
2 T. chopped fresh thyme
1/2 c. extra virgin olive oil
2 T. lemon zest, chopped fine
juice of half lemon
1/4 cup chopped Italian parsley
1/2 cup clarified butter
tabasco
Season fish fillets with dry seasoning, shallots, zest, lemon, thyme and parsley, set aside.
Heat cast iron skillet until hot, add clarified butter (or canola oil) until almost white hot. Sear cod quickly 2-3 minutes on each side and caramelized.
Do not over cook, place on baking pan and hold.
Toasted Corn, Crab sauce, Bacon garnish
6 slices applewood smoked uncured bacon
2-3 T. pure Vermont Maple Syrup
mustard sprouts
3 c. fish stock
3-4 bay leafs
2 sprigs fresh thyme
1 c. white wine
2 T. lemon juice
1/2 bunch chopped Italian flat leaf parsley (leave half whole)
4 chopped shallots
1-2 tablespoons whole peppercorns (green, white & black)
6 -8 tablespoons butter
chopped chives
sea salt
white pepper
Cook bacon in 400 degree oven 5-7 minutes, glaze with maple syrup, cook until crispy julienne and set aside.
Place fish stock, thyme, bay leaf, peppercorns, shallots, whole parsley, wine in pot, reduce by 1/3. Strain
Cut corn off of cob, roast in skillet for at least 5 minutes or until slightly browned. Set aside. Toast almonds in skillet with 1 T. butter, sea salt, set aside.
Clean crabmeat, try to keep in lumps, add roasted corn and crab to skillet with reduced stock simmer, add butter . Season with chives, toasted almonds,chopped parsley.chopped green onions, lemon juice, s &p as needed..
Spicy Sweet Corn Pudding
8 ears sweet corn
2 T. butter
1 T. olive oil
1 c. chopped onion
2 red jalapenoes
1/2 red bell pepper diced
1 c. fresh basil
1/2 cup chopped chives
1/2 c. to 1 c. cream
3 cloves chopped garlic
sea salt, white pepper, pinch of sugar if needed
Slice corn off of cob, reserving as much liquid as possible. Saute onion, jalapenoes, red bell peppers and garlic for 5 minutes. Add corn and continue to saute another 5-7 minutes. Season vegetable mix.Stir in 1/4 cup cream, and simmer until absorbed…add cream 1/4 c at a timeuntil all of cream is absorbed, simmer until creamy. Add chopped basil, chives and reseason if need. Keep warm.
Summer Vegetable Salad
1c. fresh English peas
1 c. green and yellow haricot vert
1 c. sugar snaps
1/4 c. snow pea shoots
2 T. rice wine vinegar
1/4 c. extra virgin olive oil
1 diced shallot
salt and pepper
chopped fresh thyme, basil, chives
Blanch haricot vert, and peas, slice haricot vert and raw sugar snaps on diagonal, add pea shoots. Mix rice wine vinegar with shallots and seasoning, emulsify with olives oil, and herbs and toss with vegetables and pea shoots. Keep cold.
To serve… finish fish in the oven for 3-5 minutes, keeping close watch not to over cook.
Place corn pudding on plate top with seared fish, spoon warm crab, corn and almond mix on top. Surround with cold vegetable salad, top crab mixture with bacon, mustard sprouts and drizzle broth from crab sauce around outer edges of fish.
Now Delivery Seafood to your Door
10.27.2009
Restaurant patrons in New Orleans and across the US have enjoyed the finest, freshest seafood direct from Louisiana and Harlon’s LA Fish and now so can YOU.
Harlon’s LA Fish is now delivering seafood to your DOOR.
Looking for beautiful fish fillets, fresh large shrimp or jumbo lump crabmeat to complete your dinner tonight? Let us deliver them to you.
Call and speak to our friendly staff at (866) 467-3809.
Currently only delivering to these areas: Kenner, Metairie, Harahan, Uptown and Lakefront. $50 minimum order.
Orders must be placed by 12pm CST to receive NEXT day delivery.
Great American Seafood Cook-Off
08.07.2009
Shrimp Go Wild
07.15.2009
How do you know your shrimp are “wild caught”? This article in Seafood Business Magazine discusses the possible certification of shrimp. “Ultimately, certification means going back to the boat,” says Harlon Pearce, chairman of the Louisiana Seafood Promotion & Marketing Board and owner of Harlon’s LA Fish, a seafood-processing house in Kenner, La.
