The Battey Chef Jeffrey Compton: Butter Poached Redfish
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
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
Toss everything together in a large mixing bowl and fold in olive oil, sherry vinegar, and salt & pepper.
Lemon Bay Aioli
2c Duke’s Mayonnaise
3 lemons + zest
2 fresh bay leaves
2Tbs roasted garlic
Salt & White Pepper
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.
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.
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