Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish
Updated September 10, 2015
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
9 4-ounce fillets of redfish or other firm fish
Juice of one lemon
4 small shallots, thinly sliced
1 clove garlic, minced
½ pound thinly sliced mushrooms
6 tablespoons butter
1 pound crayfish tails or shrimp
4 ounces chopped fresh basil
Salt to taste
½ teaspoon cayenne
¼ teaspoon white pepper
¼ teaspoon black pepper
1 cup half-and-half
2 cups chicken stock
1 cup bread crumbs
Creolaise Sauce (see recipe)
Nutritional analysis per serving
17 grams carbs; 170 milligrams cholesterol; 345 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 2 grams fiber; 763 milligrams sodium; 38 grams protein; 5 grams sugar
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.