Crab-crusted Redfish, Sweet Peas With Bacon & Shiitake Mushrooms, And Roasted Red Potatoes, Topped With A Horseradish Beurre Blanc Recipe
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Ingredients
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Horseradish Beurre Blanc
Method
Preparation
- 1
Prepare the Crab-Crust
In a bowl, mix the crab meat, mayonnaise, Dijon mustard, breadcrumbs, Old Bay seasoning, salt, and pepper until well combined. Set aside.
- 2
Prepare the Sweet Peas with Bacon & Shiitake Mushrooms
In a skillet, cook the chopped bacon until crispy, then remove and set aside. In the same skillet, add butter, minced garlic, and sliced shiitake mushrooms; sauté until mushrooms are tender. Add sweet peas and cook until heated through. Stir in the bacon, and season with salt and pepper.
- 3
Roast the Potatoes
Preheat the oven to 425°F (220°C). In a bowl, toss the halved red potatoes with olive oil, garlic powder, salt, pepper, and chopped rosemary. Spread on a baking sheet and roast for about 25-30 minutes or until golden brown and tender.
- 4
Cook the Redfish
Preheat a non-stick skillet over medium heat. Season the redfish fillets with salt and pepper. Place the fillets in the skillet and cook for about 4-5 minutes on each side. Top each fillet with the crab mixture and place under the broiler for an additional 2-3 minutes until the crab crust is golden.
- 5
Make the Horseradish Beurre Blanc
In a saucepan, combine white wine, white vinegar, and minced shallots. Reduce over medium heat until it's about 2 tablespoons of liquid. Add heavy cream and reduce again. Slowly whisk in chilled butter until the sauce is smooth. Stir in prepared horseradish, and season with salt and pepper.
