Whole Crispy Snapper with Roasted Shellfish Butter and Creole Paella
2014-07-10 07:41:12
Serves 4
An adventurous recipe for whole snapper
Ingredients
- 1 cup sliced cremini mushrooms
- 1 tablespoon canola oil
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoons unsalted butter, divided
- 1 cup sliced red onion
- Vegetable oil, for frying
- 4 (1 1/2- to 2-pound) whole snappers, cleaned, scaled, and rinsed
- 2 1/2 cups cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup Creole seasoning
- 6 cups cooked saffron rice
- 1/2 cup teardrop or grape tomatoes, halved
- 1/2 cup sliced green onion
- Roasted Shellfish Butter, recipe follows
- Garnish: grilled lemon halves, chopped fresh cilantro
Instructions
- Preheat oven to 475°. Line a rimmed baking sheet with parchment paper.
- In a small bowl, combine mushrooms, canola oil, and salt and pepper to taste. Place in one layer on prepared baking sheet, and bake until browned, 12 to 15 minutes. Set aside.
- In a large skillet, heat 1 tablespoon butter over medium-low heat until melted and foaming. Add red onion; cover and cook until tender, about 15 minutes. Uncover, increase heat to medium, and cook, stirring occasionally, until browned, 8 to 10 minutes. Season to taste with salt and pepper; set aside.
- In a large Dutch oven, pour vegetable oil to a depth of 2 inches, and heat to 350° on a deep fry or candy thermometer.
- Cut 3/4-inch-deep lines diagonally into fish from head to tail. Liberally season each fish inside and out with salt and pepper.
- In a large shallow roasting pan or dish, combine cornstarch, flour, and Creole seasoning. Dredge fish in cornstarch mixture, shaking off excess.
- Fry fish until golden brown, 5 to 6 minutes. Check fish for doneness along the top fin by head; that will be the last to cook. Drain fish on a paper towel-lined platter.
- In a large sauté pan, melt remaining 1 tablespoon butter over medium-high heat. Add caramelized onions, roasted mushrooms, and cooked rice, stirring until mixture is hot. Add tomatoes and green onion, stirring to combine.
- Divide rice mixture among 4 serving plates. Place fish on rice; drizzle with Roasted Shellfish Butter, and garnish with grilled lemon and cilantro, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Roasted Shellfish Butter
2014-07-10 07:49:18
Yields 1
Ingredients
- 4½ teaspoons vegetable oil
- ½ pound raw shrimp shells
- ½ medium onion, diced
- ½ stalk celery, diced
- ½ carrot, peeled and diced
- 1 bay leaf
- 3 black peppercorns
- 1½ teaspoons tomato paste
- 1 cup white wine
- ½ cup water
- 2 shallots, diced
- 1½ large sprigs thyme
- ¼ cup heavy whipping cream
- 1 cup unsalted butter, diced
- ½ teaspoon salt
- ⅛ teaspoon ground white pepper
Instructions
- In a medium saucepan, heat vegetable oil over high heat; cook shrimp shells, onion, celery, carrot, bay leaf, and peppercorns until onion is translucent. Add tomato paste, and cook until browned. Stir in wine and ½ cup water. Simmer until liquid is reduced by half.
- Strain mixture through a wire-mesh sieve into a small saucepan, discarding solids. Add shallot and thyme, and cook over medium-high heat until almost all liquid has evaporated. Add cream, and slowly whisk in butter, one piece at a time, until melted and smooth. Strain butter mixture through a wire-mesh sieve, discarding solids. Add salt and white pepper. Keep warm until serving.
Louisiana Cookin https://www.louisianacookin.com/
