Recipe

Andouille Potato Cakes With Fresh Corn And Tomato Salsa Recipe

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Ingredients

2 Eggplant slices; sliced lengthwise
1 tb Bayou Blast; see Note
1 tb sliced chives
2 ts sliced garlic
2 Whole Lemons; skin, pith removed
3 oz Andouille sausage; finely sliced
2 Yellow squash slices; sliced lengthwise
2 Bay leaves
Freshly-ground white pepper; to taste
Salt & pepper
1 c Roasted pecans pieces
3/4 c Worcestershire sauce
2 Zucchini slices; sliced lengthwise
1/4 c Grated Parmesan cheese
1 tb Brunoise red peppers
6 tb Olive oil; divided
2 c Shoestring potatoes; fried, Spice uped with
1 tb Brunoise yellow peppers
1/4 c sliced green onions
Salt; to taste
1 c Bread crumbs
4 Redfish fillets -;
3/4 lb Cold butter; cubed

Directions

Step #1 Note: See the ?Bayou Blast - {Emeril?s Creole Spice uping}? recipe which is included in this collection.
Step #2 Preheat the oven to 450 degrees.
Step #3 Spice up the vegetables with 2 tbsps of olive oil.
Step #4 Spice up this with salt & pepper.
Step #5 Place the vegetables in a roasting pan & roast for 10 mins.
Step #6 Remove the vegetables from the oven & cool.
Step #7 Dice the vegetables & set aside.
Step #8 In a large saute pan, heat 1 tbsp of the olive oil.
Step #9 Saute the roasted vegetables, pecans, & garlic for 2 mins.
Step #10 Spice up this with salt & pepper.
Step #11 stir in the the green onions & keep warm.
Step #12 In a saucepan, mix the Worcestershire sauce, lemons & bay leaves.
Step #13 Bring the liquid up to a simmer & let simmer the liquid until it reduces by 2/3, about 4 mins.
Step #14 Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated.
Step #15 The sauce should be thick & coat the back of a spoon.
Step #16 Keep the sauce warm.
Step #17 In a hot saute pan, render the andouille sausage for 2 mins.
Step #18 remove this from the heat & cool the sausage completely.
Step #19 Turn the cooled sausage into a mixing bowl.
Step #20 stir in the the bread crumbs.
Step #21 Spice up the fillets with the Bayou Blast.
Step #22 In a large, oven- proof saute pan, heat the remaining olive oil.
Step #23 When the oil is hot, add the redfish, presentation side down first.
Step #24 Saute the redfish for 4 mins on the first side & carefully flip over.
Step #25 Cover the top of each fillet with a quarter of the andouille crust.
Step #26 Place the saute pan in the oven and cook for 5 mins.
Step #27 To assemble, spoon the sauce in the center and around the rim of each plate.
Step #28 Mound the shoestrings in the center of each plate.
Step #29 Place three piles of the relish around the shoestrings of each plate.
Step #30 carefully lay each fillet on the pile of shoestring potatoes.
Step #31 Garnish the plates with red & yellow peppers, chives and cheese.
Step #32 This recipe yields 4 servings.
Step #33 Comments: The original recipe title as listed is ?Andouille Crusted Redfish With A Roasted Pecan Vegetable Relish, Meuniere Sauce & A Pile Of Shoestring Potatoes?.
Step #34 --.
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