Filet De Dorade Recipe

Prepare and bake

Preheat oven to 375°F (190°C). Butter a small gratin or baking dish with 1 tablespoon unsalted butter. Layer the thinly sliced potatoes evenly in the dish. In a small saucepan, warm the heavy cream, milk and minced garlic over low heat until just steaming (do not boil). Stir in salt, pepper and nutmeg. Pour the warm cream mixture over the potato slices so they are nearly covered. Scatter half the grated Gruyère between layers and reserve the rest for the top. Cover the dish tightly with foil and bake 30 minutes. Remove foil, sprinkle remaining Gruyère and bake uncovered 15–20 minutes more until potatoes are tender and top is golden. Total cooking about 45–50 minutes. Keep warm while finishing fish.

While potatoes bake, trim and prepare the vegetable of the day (if asparagus, snap ends; if green beans, trim). Blanch in salted boiling water 2–3 minutes until bright and tender-crisp, then shock in ice water to stop cooking and preserve color. Drain and pat dry. Toss with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Reheat gently in a skillet with a teaspoon of butter or keep warm until plating.

In a small saucepan over medium heat, add 1 tablespoon olive oil (or 1 tsp butter) and sauté the minced shallot 1–2 minutes until softened but not browned. Add the white wine and reduce by about half (2–3 minutes). Lower heat to very low. Whisk in the cold cubed butter one piece at a time to emulsify the sauce. Once all butter is incorporated and the sauce is smooth, stir in lemon juice, chopped parsley, salt and pepper. Keep warm (very low heat) and do not boil.

Pat the redfish filets and shrimp dry with paper towels. Season both sides of the fish with 1 tsp salt and 1/2 tsp black pepper (divide as needed). Lightly dust the fish fillets with the 2 tbs flour, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the foaming butter is hot (but not browned), add the fish fillets skin-side down (if skin-on) and cook undisturbed 3–4 minutes until the edges are opaque and the skin is crisp. Flip the fillets and cook 1.5–2 minutes more until just cooked through (internal temp ~135–140°F / 57–60°C). Transfer the fish to a warm plate and tent with foil to rest.

In the same skillet, add a touch more butter if needed and reduce heat to medium. Season the shrimp lightly with a pinch of salt and pepper. Sear the shrimp 1–1.5 minutes per side until pink and opaque and just cooked through. Remove and keep warm. If desired, spoon a little of the pan fond into the lemon butter sauce for extra flavor before plating.

On each plate, place a generous portion of Dauphinoise potatoes to one side. Arrange the reheated vegetable of the day beside the potatoes. Lay a redfish filet over or beside the potatoes. Top each filet with two Gulf shrimp. Spoon 1–2 tablespoons of the warm lemon butter sauce over the fish and shrimp and a little around the vegetables. Garnish with chopped parsley and a lemon wedge. Serve immediately.