Á La Roland Recipe
Fresh filet of fish, sautéed and topped with the original Lagniappe shrimp and mushroom sauce over rice.
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Ingredients
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Fish
Lagniappe Shrimp and Mushroom Sauce
Rice
Method
Prepare Rice
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain white rice, 2 cups of water, and 0.5 tsp of salt. Bring to a boil over high heat.
- 2
Simmer
Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
Prepare Fish
- 3
Season and Dredge
In a shallow dish, mix 1 cup of all-purpose flour, 1 tsp of salt, and 0.5 tsp of black pepper. Dredge 4 filets of fresh fish in the flour mixture, coating both sides.
- 4
Sauté Fish
In a large skillet, heat 3 tbsp of olive oil over medium heat. Add the dredged fish filets and sauté for about 3-4 minutes on each side or until golden brown and cooked through. Remove from skillet and keep warm.
Prepare Lagniappe Shrimp and Mushroom Sauce
- 5
Sauté Shrimp and Mushrooms
In the same skillet, melt 4 tbsp of butter over medium heat. Add 1 cup of sliced mushrooms and 3 minced garlic cloves, sautéing until mushrooms are tender, about 5 minutes.
- 6
Add Shrimp
Add 1 lb of peeled and deveined shrimp to the skillet, cooking until they turn pink, about 3-4 minutes.
- 7
Make the Sauce
Pour in 1 cup of heavy cream and 0.5 cup of chicken broth. Stir well and bring to a simmer. Add 2 tbsp of chopped parsley, 1 tbsp of lemon juice, 0.5 tsp of salt, and 0.25 tsp of black pepper. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Serve
- 8
Plate the Dish
On each plate, serve a scoop of rice, topped with a sautéed fish filet, and generously ladle the Lagniappe shrimp and mushroom sauce over the top.
- 9
Garnish
Garnish with additional chopped parsley if desired and serve immediately.