Ok this is gonna be a long responce so please bare with me. I will try to make it as clear as I possibly can. I will be breaking it up into the pecan breading, the fish, the muenire sauce, the potatoes. So like I said bare with me. It will sound like a lot but goes rather quickly.
<U>Pecan Breading Ingredients:</U><UL><LI>4 cups crushed pecans in the food processor(make them look like pretty much a powder)</LI><LI>2 cups all purpose flour</LI><LI>1 cup masa flour or corn flour</LI><LI>season the hell out of it with creole seasoning salt pepper garlic salt or powder or both, onion powder and a touch of sugar</LI><LI>You want to do the same 3 way breader, all purpose flour with creole seasoning, egg wash with a little crystal thenthe pecan flour, you can add some more chuckier pecans to the mix if you want</LI>[/list]
<U>Fish Ingredients:</U><UL><LI>6 fillets of redfish, no skin cleaned, if the blood line is heave remove the blood line</LI><LI>Dust the fillets with creole seasoning. </LI>[/list]
HINT!!! Now when i say use creole seasoning, i like to use it because its a bunch of different things in one, you want it for flavor not for heat remember that one.
<U>Creole Mueniere Sauce</U>
<U>WARNING PUT YOUR STOVE HOOD ON HIGH BECAUSE THIS WILL STICK UP YOUR HOUSE!!!</U><UL><LI>6 garlic cloves chopped fine</LI><LI>1tsp butchers grind black pepper</LI><LI>the juice of 4 lemons</LI><LI>1 dark beer, DONT USE GUINESS, Samuel adams works well, along with Yeungling, you want to use a lager or an ale.</LI><LI>2 cups Whoretshire sauce</LI><LI>1/4 cupcrystal hot sauce</LI><LI>1# Unsalted butter</LI><LI>1/2 cup heavy cream or heavy whipping cream</LI>[/list]
<U>Method for Creole Muenire Sauce:</U>
Take the Garlic, the pepper, the juice of the lemons, the one beer, the whoretshire sauce(i have been cooking for16 years and still cant spell that damn word), the crystal hot sauce and put them all in a pot. Put the pot on the stove and TURN THE HOOD ON, THIS SMELL WILL KNOCK YOU OUT. Bring it up to a boil, but watch it, it will want to boil over on you, what you want to do is reduce this, it will take a while, get it going on a good simmer completely uncovered with your hood on full blast and let it reduce till you have a little more than a 1/2 cup of liquid left, now dont turn it up to high because it will burn and really smell like shit after that. Now you are gonna ask, how do I know, trust me you will know just kinda eyeball it. The bubbles will begin to get bigger as it reduces and that is a key key tale, but the main thing is to have about 1/2 cup left in the pot. Then take and put in your heavy cream and start to reduce that down to about what you had before. Again watch it so it doesnt boil over on you. Once that is done turn your burner on the lowest possible setting you can possibly get it on, if you have gas or your low is still damn hot you will have to take your pot on and off of it from time to time until you get this next step done. Before doing all of this take your pound of butter and cut it into cubes. Let it sit out on the counter and get to room temperature, DO NOT PUT IN LIQUID BUTTER, YOUR SAUCE WILL BREAK, AND THEN YOU HAVE CRAP!!! Ok with a wisk, put in a little bit of butter at a time stirring slowly until the butter disappears, like I said you dont want to put to much in at a time or else it will want to break on you Definition of breaking a sauce is when the fat and the liquid seperate away from each other. What you are pretty much doing since we all work on shit here is taking motor oil and water and making them one liquid and not seperating, so you have to be delicate. That process will probably take you about 20 mins. ONce you have all the butter in the sauce your sauce is completely done, leave it someplace warm like on your stove or next to the stove but give it a good stir every once in a while. so it doesnt seem to cool tomuch, dont put it in the fridge. Best to use all the sauce in one night because cooling off then warming it back up will cause your sauce to break.Your sauce will bedark brown kinda like gravy color.So now that we have that done lets move onto the next step.
<U>Potatoes Ingredients:</U><UL><LI>4 Idaho potatoes washed and peeled</LI><LI>1 sharp knife</LI>[/list]
<U>Potatoes Method:</U>
Peel and wash your potatoes really well and what you want to do is to cut it into cubes perfectly square is what you want, but if you cant do that then just cut it as close as you can. The beat way is cut off everything from the potatoe that doesn look like a 3 rectangle then cut that into pices then cut those pieces into squares. That is called a brabant potato, well after you get done cooking it. Now you want to cook them before the fish and keep them in the oven so they stay crispy. You want to Deep fry them then once they are done being fried and drained toss them in a bowl with a little bit of salt and pepper. then lay them out and keep them Warm.
<U>PUT IT ALL TOGETHER AND MAKE THE DISH:</U>
Bread the fish and fry it, you can pan fry it if you like because it will tend to lay flatter on the plate, but you can deep fry it just keep your greece around 335. Take the fish out of the pan let drain on a paper towel. Now heres the fun part. Take the potaotes and put on the base of the plate, lay the fish on top of that, then drizzle the sauce around the plate, you dont want to drown it, remember you spent a lot of time making that breading and frying your fish and making it crispy you dont want to make it soggy after all that work, if you would like put the sauce down then the potatoes, then the fish. Garnish it with some Parsley and some lemon wheels.
Now I know this might sound difficult but its really easy just takes some practive. If you need any help at all just get in touch with me and I will walk you through it. This works great for flounder, grouper, snapper, scamp, trout, you name it it will work, it also works well just doing grilled fish with the sauce. Make sure you have some good crusty french bread to get the rest of the sauce off the plate. People will beg you to make this again, and guys that havent gotten any in a while, you will after you feed them this!!!! Remember Live to Eat rather than Eat to Live!!!!
