Chez Marcelles Cajun Redfish Roulades Stuffed With Crayfish Recipes

CHEZ MARCELLE'S CAJUN REDFISH ROULADES STUFFED WITH CRAYFISH

Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish image

Provided by Marian Burros

Time 45m

Yield 9 fish rolls

Number Of Ingredients 16

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)

Steps:

Pound fish fillets under a sheet of wax paper to 1/8-inch thickness; sprinkle with lemon juice.
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.
Stir in half-and-half and one cup chicken stock; simmer five minutes. Thicken with enough bread crumbs for stuffing consistency.
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.
Serve topped with Creolaise sauce.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 8 grams, Sodium 763 milligrams, Sugar 5 grams, TransFat 0 grams

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