Pontchartrain Recipe
Filet of fresh fish sautéed, and topped with a fried soft shell crab, Hollandaise and honey roasted pecans and almonds.
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Ingredients
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Fish and Crab
Hollandaise Sauce
Honey Roasted Nuts
Method
Preparing the Fish and Crab
- 1
Season the Fish
Sprinkle salt and black pepper evenly over the fresh fish filets on both sides.
- 2
Dredge the Fish
Coat each seasoned fish filet in all-purpose flour, shaking off any excess.
- 3
Fry the Soft Shell Crabs
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the soft shell crabs. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- 4
Sauté the Fish
In the same skillet, add a little more oil if needed, and reduce the heat to medium. Sauté the fish filets for about 3-4 minutes on each side until cooked through and flaky.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted, then keep warm.
- 6
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 7
Combine Ingredients
Slowly whisk in the warm melted butter, a little at a time, until the sauce is smooth and thickened. Season with cayenne pepper and salt to taste.
Preparing Honey Roasted Nuts
- 8
Mix and Roast Nuts
In a mixing bowl, combine pecans and almonds with honey, butter, and cinnamon. Spread the mixture onto a baking sheet.
- 9
Bake the Nuts
Preheat the oven to 350°F (175°C) and bake the nuts for about 10-12 minutes, stirring halfway, until they are golden and fragrant. Let cool.