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shorty · Posted: Fri Aug 06, 2010 11:54 am Post subject: REDFISH PONTCHARTRAIN

REDFISH PONTCHARTRAIN

8 Redfish Fillets

2 lbs Lump Crabmeat

8 Oz Dry Vermouth

1 Cup green onion, sliced thin

½ cup Chopped parsley

1 Qt. Fish stock

2 cups Hollandaise Sauce

Salt & Pepper

Saute crabmeat & onions in butter until heated through. Add vermouth, heat 3 more minutes. Keep warm.

Poach fish in fish stock until flakey, remove & drain. Place fish on heated platters and top with crab mixture and hollandaise, garnish with parsley.

SurfinSapo · Posted: Fri Aug 06, 2010 12:49 pm Post subject:

Sounds good!!! Thanks Very Happy

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landlocked beachbum · Posted: Mon Aug 09, 2010 10:12 am Post subject:

No doubt......................... but then again, anything with that much crab AND Hollandaise sauce CAN'T be bad!!!!! Shocked

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

Chef Lefty · Posted: Tue Aug 17, 2010 3:10 pm Post subject:

You can cut the cost of this dish in half by substituting crawfish tails form the crab meat. YUM!!
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landlocked beachbum · Posted: Sun Aug 29, 2010 8:39 am Post subject:

I actually prefer crawdad tails to gulf coast blue crab. The blues down there just aren't as sweet as the blues up the east coast, for whatever reason. Don't get me wrong though: I still catch and eat them when given the chance! Cool

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein