Zapps-crusted Cobia with Garden Vegetable Hash and Smoked Tomato Butter Sauce by 2012 Louisiana Cookin’ Chef to Watch Brad McGehee of Ye Olde College Inn in New Orleans.
Zapp’s-crusted Cobia with Garden Vegetable Hash and Smoked Tomato Butter Sauce
2014-07-24 23:52:20
Serves 6
Ingredients
- 3 ounces andouille, chopped
- 4 ounces Zapp’s Spicy Crawtator Potato Chips (about 4 cups)*
- 6 (7- to 9-ounce) cobia fillets
- 2 eggs
- 2 tablespoons milk
- Garden Vegetable Hash, recipe follows
- Smoked Tomato Butter Sauce, recipe follows
Instructions
- Preheat oven to 350º. Heat a sauté pan over medium-high heat, and cook andouille until fat is rendered. Drain andouille on paper towels, and discard fat.
- In the work bowl of a food processor, pulse the andouille until crumbly, about 10 times. Place sausage in a large shallow bowl. Add potato chips to food processor, and pulse 10 times. Combine the crushed potato chips with the andouille, and set aside.
- Pat fish fillets dry with paper towels, then season fish to taste with salt and freshly ground black pepper.
- In a medium bowl, whisk together eggs and milk until well combined. Brush fish with egg mixture, then generously coat each fillet in potato chip mixture.
- Bake until fish reaches an internal temperature of 145º, about 12 minutes. Serve over Garden Vegetable Hash with Smoked Tomato Butter Sauce.
Notes
- Note: Any spicy kettle-cooked potato chips may be substituted.
Louisiana Cookin https://www.louisianacookin.com/
Garden Vegetable Hash
2014-07-24 23:53:25
Ingredients
- 1 cup Brussels sprouts, halved
- 2 pounds assorted baby potatoes, cut in 1/2-inch cubes
- 2 tablespoons butter
- 1 cup sliced shitake mushrooms, stems removed
- 1 cup cherry tomatoes, halved
- 1 shallot, chopped
- 2 tablespoons minced garlic
- 1 tablespoon chopped parsley
- 1 teaspoon chopped thyme
- 1 teaspoon finely chopped rosemary
Instructions
- In a large pot, bring 2 quarts of water to a boil, and blanch Brussels sprouts just until tender, 3 to 5 minutes. Drain and reserve sprouts.
- In a large pot, place potatoes, and fill with enough cold water to completely submerge potatoes. Bring potatoes to a boil over high heat, and cook about 2 minutes. Drain potatoes, and let them cool until room temperature.
- In a large sauté pan over high heat, melt butter, and add mushrooms, tomatoes, shallot, garlic, Brussels sprouts and potatoes. Cook 3 to 4 minutes. Add parsley and remaining herbs, and season to taste with salt and freshly ground black pepper. Serve hot.
Notes
- Note: If you use purple potatoes, prepare these separately, as the color will bleed into the other potatoes.
Louisiana Cookin https://www.louisianacookin.com/
Smoked Tomato Butter Sauce
2014-07-24 23:54:30
Ingredients
- 4 large Creole tomatoes, quartered
- 1/2 yellow onion, sliced
- 2 cloves garlic
- 1/4 cup brandy
- 2 tablespoons Herbsaint liqueur*
- 2 tablespoons tomato paste
- 3 teaspoons chopped fresh basil, divided
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 cup tomato juice
- 1/2 cup heavy cream
- 1/2 cup cold butter, diced
Instructions
- Preheat a smoker on low heat. Smoke tomatoes for 30 to 45 minutes.
- Preheat oven to 375º. In a medium bowl, combine smoked tomatoes, onion and garlic. Transfer tomato mixture to a roasting rack, and bake until caramelized and most liquid is gone.
- In a large pot over medium heat, combine brandy and liqueur, and cook until reduced by three-fourths. Add roasted tomato mixture, tomato paste, 1/2 tablespoon basil, olive oil and red pepper flakes and cook for 5 minutes. Add tomato juice, and simmer for 20 minutes.
- With a handheld blender, purée tomato mixture in pot until smooth. Add cream and remaining basil. Bring to a simmer, and whisk in butter. Serve immediately.
Notes
- Note: Any anise-flavored liqueur may be substituted.
Louisiana Cookin https://www.louisianacookin.com/
