Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 94-ounce fillets of redfish or other firm fish
- Juice of one lemon
- 4small shallots, thinly sliced
- 1clove garlic, minced
- ½pound thinly sliced mushrooms
- 6tablespoons butter
- 1pound crayfish tails or shrimp
- 4ounces chopped fresh basil
- Salt to taste
- ½teaspoon cayenne
- ¼teaspoon white pepper
- ¼teaspoon black pepper
- 1cup half-and-half
- 2cups chicken stock
- 1cup bread crumbs
- Creolaise Sauce (see recipe)
Nutritional analysis per serving (9 servings)
345 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 38 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pound fish fillets under a sheet of wax paper to ⅛-inch thickness; sprinkle with lemon juice.
- Step 2
Saute shallots, garlic and mushrooms in 4 tablespoons butter until shallots are soft. Add crayfish tails or shrimp, basil, salt, cayenne, white and black pepper and cook until heated.
- Step 3
Stir in half-and-half and one cup chicken stock; simmer five minutes. Thicken with enough bread crumbs for stuffing consistency.
- Step 4
Divide mixture into 9 portions and place one portion on each fillet. Roll up filets like a jelly roll. Place seam side down on baking sheet with remaining chicken stock. Dot with remaining butter cut into little pieces; bake at 350 degrees for 25 minutes until fish flakes.
- Step 5
Serve topped with Creolaise sauce.
Private Notes
Comments
The fish was delicious. I had no creole mustard so I served the creolaise with Dijon. We also,have some of Arnaud’s bottled remoulade on hand. The family liked the creolaise but preferred the remoulade. I served this with turnip greens from my garden and some grits with a little cheese.