Breaded" Redfish with Shrimp, Fennel, and Orange Salad

Breaded" Redfish with Shrimp, Fennel, and Orange Salad might be just the main course you are searching for. This recipe serves 4. Watching your figure? This pescatarian recipe has 1075 calories, 48g of protein, and 78g of fat per serving. If you have shrimp, rice vinegar, salt, and a few other ingredients on hand, you can make it. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

Cut four 3/4-inch-thick slices of brioche large enough to cover the fish.

Ingredients you will need

Brioche

Fish

Roll bread with a rolling pin to about 1/8-inch thickness.

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Bread

Roll

Equipment you will use

Rolling Pin

Sprinkle fish with a pinch of salt and chopped tarragon.

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Tarragon

Fish

Salt

Spread half of the softened butter on the brioche slices.

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Brioche

Butter

Spread

Place brioche, butter side down, on fish. (If necessary, turn over and trim the bread so the edges are even with the fillets.)

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Brioche

Butter

Bread

Fish

Spread the remaining softened butter on the top of the bread; set aside.

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Butter

Spread

Bread

Bring orange juice and vinegar to a boil in a saucepan; simmer until reduced to 3 tablespoons. (

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Orange Juice

Vinegar

Equipment you will use

Sauce Pan

Mixture will be syrupy.)

Whisk egg yolks, 1 teaspoon salt, and cayenne pepper in the top of a double boiler; gradually add lemon juice and orange syrup, stirring constantly.

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Cayenne Pepper

Lemon Juice

Egg Yolk

Orange

Syrup

Salt

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Double Boiler

Whisk

Add 1/2 cup unsalted butter to egg mixture; cook over hot, not boiling, water, whisking constantly until butter melts.

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Butter

Water

Egg

Equipment you will use

Whisk

Add remaining butter, whisking until well blended. Cook until temperature reaches 160 and mixture is thickened.

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Butter

Equipment you will use

Whisk

Remove sauce from boiler; set aside and keep warm.

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Sauce

Place fish, bread side up, in a buttered oven-proof skillet or baking sheet.

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Bread

Fish

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Baking Sheet

Frying Pan

Oven

Bake at 400 for 10 minutes or until golden brown and fish flakes.

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Fish

Equipment you will use

Oven

Spoon sauce onto center of plates and top with fish. Top with Shrimp, Fennel, and Orange Salad.

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Fennel

Orange

Shrimp

Sauce

Fish

Garnish, if desired.

*If a loaf of brioche is unavailable, substitute a good-quality unsliced white bread.

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White Bread

Brioche

Equipment

Ingredients

Servings:

1loaf

brioche 2Tbsps

butter, softened 1pinch

Pinch of cayenne pepper 3

egg yolks 680grams

fillets redfish or mild white fish 1Tbsp

chopped fresh tarragon 4servings

Garnish: fresh herbs 1Tbsp

fresh lemon juice 237milliliters

fresh orange juice 237milliliters

rice vinegar 1pinch

Pinch of salt 1teaspoon

salt 4servings

Shrimp, Fennel, and Orange Salad 237milliliters

unsalted butter, cut into pieces and divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.