Paneed Redfish/two Fried Crawfish Arancini/seasonal Vegetables/tomato Tarragon Beurre Blanc Recipe
Savor the crispy paneed redfish served alongside two golden fried crawfish arancini, accompanied by seasonal vegetables and drizzled with a savory tomato tarragon beurre blanc.
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Ingredients
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Paneed Redfish
Fried Crawfish Arancini
Seasonal Vegetables
Tomato Tarragon Beurre Blanc
Method
Paneed Redfish
- 1
Prepare the Fish
Season the redfish fillets with salt and black pepper. Dredge each fillet in flour, dip in beaten eggs, and coat with cornmeal.
- 2
Fry the Fish
Heat vegetable oil in a skillet over medium-high heat. Fry the coated fillets for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Fried Crawfish Arancini
- 3
Prepare the Mixture
In a bowl, combine cooked risotto, crawfish tails, Parmesan cheese, egg, salt, and black pepper. Mix well and form into small balls.
- 4
Bread the Arancini
Roll each ball in breadcrumbs until fully coated.
- 5
Fry the Arancini
Heat vegetable oil in a frying pan. Fry the arancini until golden brown, about 3-4 minutes. Drain on paper towels.
Seasonal Vegetables
- 6
Prepare the Vegetables
Toss seasonal vegetables with olive oil, salt, and black pepper. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes or until tender.
Tomato Tarragon Beurre Blanc
- 7
Make the Sauce
In a saucepan, combine shallots and white wine. Reduce over medium heat until almost dry. Add heavy cream and bring to a simmer. Gradually whisk in cold butter until emulsified. Stir in diced tomatoes and fresh tarragon. Season with salt and black pepper.
