I am looking for Pappadeaux Pontchartrian Sauce recipe.?!
I am looking for Pappadeaux Pontchartrian Sauce recipe.?
Its not the snapper pontchartrain sauce. It's for redfish. Thanks!
Answers:
Redfish Pontchartrain
1 redfish (any other fish can be substituted)
1/2 teaspoon garlic
4 large sliced mushrooms
2 dashes Louisiana hot sauce
3 tablespoons Prudhomme's Redfish Blackening Spice
3 tablespoons fresh crawfish tails
1/2 tablespoon butter
For Hollandaise:
2 large egg yolks
1 teaspoon fresh lemon juice
1 dash Louisiana hot sauce
2 teaspoons water
salt and fresh cracked pepper to taste
1/4 pound unsalted butter (melted)
In hot cast iron skillet, blacken fish with blackening spice. Saute crabmeat, crawfish, mushrooms, garlic and hot sauce together, let simmer.
For Hollandaise: In a stainless steel bowl set over a pot of simmering water (do not let bowl touch the water,) whisk yolks with the lemon juice, hot sauce and water until slightly yellow in color. Season with salt and pepper.
Remove bowl from pot, and while whisking, add the melted butter, 1-tablespoon at a time until it is fully incorporated. Next, add saut?ed ingredients with Hollandaise and simmer for about 30 seconds, allowing time for the different flavors to melt together.
Serve over the cooked fish. It can be garnished with sliced lemon and/or fried leeks. Makes one serving.
___________Classic Hollandaise Sauce________________
I N G R E D I E N T S
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt
I N S T R U C T I O N S
Melt the butter and keep it warm.
Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
Source(s):
http://www.fishingworld.com/gonefishin/n...
http://www.gourmetsleuth.com/recipe_holl...
Never heard of it.