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Title: Andouille Crusted Redfish With A Roasted Pecan Vegetable
Yield: 4 Servings

Ingredients

      6    Tablespoons olive oil; in
           -all
      2    Slices (1-inch) zucchini;
           -sliced lengthwise
      2    Slices (1-inch) yellow
           -squash; sliced lengthwise
      2    Slices (1-inch) eggplant;
           -sliced lengthwise
      1    Cup roasted pecans pieces
      2    Teaspoons chopped garlic
    1/4    Cup chopped green onions
    3/4    Cup Worcestershire sauce
      2    Whole lemons; skin and pith
           --- removed
      2    bay leaves
    3/4    Pound cold butter; cubed
      3    Ounces Andouille sausage;
           -finely diced
      1    Cup bread crumbs
      1    Tablespoon Creole Seasoning
      4    (6 to 8 ounces) redfish
           -fillets
      2    Cups shoestring potatoes;
           -fried and seasoned
           -- with salt and
           -- pepper
      1    Tablespoon brunoise red
           -peppers
      1    Tablespoon brunoise yellow
           -peppers
      1    Tablespoon chopped chives
    1/4    Cup grated Parmesan cheese
           Salt and white pepper

Instructions

Preheat the oven to 450 degrees F. Season the vegetables with 2
tablespoons of olive oil.
Season with salt and pepper. Place the vegetables on a roasting and
roast for 10 minutes.
Remove the vegetables from the oven and cool. Dice the vegetables and
set aside. In a large saut‚ pan, heat 1 tablespoon of the olive oil.
Saut‚ the roasted vegetables, pecans, and garlic for 2 minutes. Season
with salt and pepper. Stir in the green onions and keep warm. In a
saucepan, combine the Worcestershire sauce, lemons and bay leaves. Bring
the liquid up to a simmer and simmer the liquid until it reduces by 2/3,
about 4 minutes.
Whisk the cold butter cubes into the sauce, a cube at a time, until all
the butter is incorporated.
The sauce should be thick and coat the back of a spoon. Keep the sauce
warm. In a hot saut‚ pan, render the andouille sausage for 2 minutes.
Remove from the heat and cool the sausage completely. Turn the cooled
sausage into a mixing bowl. Stir in the bread crumbs. Season the fillets
with the Creole seasoning. In a large, ovenproof saut‚ pan, heat the
remaining olive oil. When the oil is hot, add the redfish, presentation
side down first. Saut‚ the redfish for 4 minutes on the first side and
carefully flip over. Cover the top of each fillet with a quarter of the
andouille crust.
Place the saut‚ pan in the oven and cook for 5 minutes. To assemble.
Spoon the sauce in the center and around the rim of each plate. Mound
the shoestrings in the center of each plate.
Place three piles of the relish around the shoestrings of each plate.
Gently lay each fillet on the pile of shoestring potatoes. Garnish the
plates with red and yellow peppers, chives and cheese.
Yield: 4 servings
SHOW #EMIA11
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

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Contributor: Emeril

Preparation Time: 0:00

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