Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish

Name: Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish
Total time: 45 min
Yield: 9 fish rolls
Cuisine: cajun, creole
Ingredients: 9 4-ounce fillets of redfish or other firm fish; Juice of one lemon; 4 small shallots, thinly sliced; 1 clove garlic, minced; 1/2 pound thinly sliced mushrooms; 6 tablespoons butter; 1 pound crayfish tails or shrimp; 4 ounces chopped fresh basil; Salt to taste; 1/2 teaspoon cayenne; 1/4 teaspoon white pepper; 1/4 teaspoon black pepper; 1 cup half-and-half; 2 cups chicken stock; 1 cup bread crumbs; Creolaise Sauce (see recipe)

By Marian Burros

Total Time: 45 minutes
Rating: 4(6)
Comments: Read comments

Featured in: CAJUN COOKING: A TASTE OF THE BAYOU

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Ingredients

Yield:9 fish rolls

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)

Ingredient Substitution Guide

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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.