Advertisement

The Battey Chef Jeffrey Compton: Butter Poached Redfish

Published: May. 23, 2022 at 1:14 PM CDT
Email This Link
Share on Pinterest
Share on LinkedIn

The Battey Chef Jeffrey Compton: Butter Poached Redfish with new potato & blue crab salad, late spring vegetables, lemon bay aioli, and garden herbs.

New Potato & Blue Crab Salad

Ingredients:

2 pounds blanched baby red potatoes (fork tender)

½ pounds blue crab jumbo lump

1c blanched Mascotte green beans (sliced thin)

5 radish (sliced thin)

5 blanched asparagus(sliced thin)

¼c spring peas

¼c green onion (sliced)

2 Tbsp capers

parsley

Mint

Dill

cilantro

Directions:

Toss everything together in a large mixing bowl and fold in olive oil, sherry vinegar, and salt & pepper.

Lemon Bay Aioli

Ingredients:

2c Duke’s Mayonnaise

3 lemons + zest

2 fresh bay leaves

2Tbs roasted garlic

Salt & White Pepper

Directions:

In a Vitamix, add lemons (zested and juiced), bay leaf, roasted garlic and puree until smooth.

Wisk in the mixture to the remaining ingredients in a large mixing bowl.

Redfish Preparation:

With a six ounce filet of redfish, season with salt and sear the fish in a saute pan until golden brown. Poach the fish to finish in butter that has garlic, lemon, red chili, and bay throughout it.

Garnishes: Mint, dill, parsley, basil, and olive oil.

CLICK HERE TO GET THE WBRC FOX6 NEWS APP

Subscribe to our WBRC newsletter and receive the latest local news and weather straight to your email.

Copyright 2022 WBRC. All rights reserved.