Matcha, Coconut water, Sweet vermouth, Whiskey

Matcha made in heaven

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pan seared and topped with sautéed jumbo lump crab meat with a delicious herb hollandaise, accompanied with creole green beans & heirloom potatoes

Boil the diced heirloom potatoes in salted water until tender, about 10-15 minutes. Drain and set aside. In another pot, blanch the green beans in boiling water for 3-4 minutes, then transfer to ice water to stop cooking. Drain and set aside.

Prepare the potatoes and green beans

Season the redfish fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the fillets for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and keep warm.

Sear the Redfish

In the same pan, add butter and garlic. Sauté for 1-2 minutes until fragrant, then gently fold in the jumbo lump crab meat, lemon juice, and parsley. Cook for an additional 2-3 minutes until warmed through.

Sauté the crab meat

In a bowl, whisk egg yolks and lemon juice together until pale. Gradually add melted butter while whisking continuously until thickened. Stir in chopped herbs and season with salt.

Make the hollandaise sauce

Place the seared redfish on a plate, top with sautéed crab meat, and drizzle with herb hollandaise. Serve alongside the creole seasoned green beans and boiled heirloom potatoes.

Plate the dish

Redfish fillets

Salt

Black pepper

Olive oil

Jumbo lump crab meat

Butter

Garlic, minced

Parsley, chopped

Lemon juice

Egg yolks

Butter, melted

Fresh herbs (tarragon, chives, parsley), chopped

Heirloom potatoes, diced

Green beans, trimmed

Creole seasoning

REDFISH PONCHARTRAIN

Dive into a bowl of GUMBO YAYA, a heartwarming blend of rich, savory broth filled with succulent shrimp, tender chicken, and spicy andouille sausage. Enhanced with the perfect mix of spices and the freshest vegetables, each spoonful delivers a taste of Louisiana's vibrant culinary heritage. Served over a bed of fluffy rice, this dish is a comforting symphony of flavors that will transport your taste buds straight to the bayou.

GUMBO YAYA

Almond crusted batter, fried & topped with a creole mineure, served with creole green beans and heirloom potatoes

REDFISH ALMONDINE

Pan seared filet medallions and grilled shrimp, creole bordelaise sauce, grilled French bread, baby green beans.

COURTYARD TOURNEDOS

Pan seared redfish topped with a dill buere blanc sauce, served with creole green beans

BLACKENED REDFISH

Served with heirloom potatoes & hush puppies

LOUISIANA OYSTER PLATE

Shrimp Remoulade, Crab Maison & Smoked Fish Dip

THE COOKERY TRIO

Make REDFISH PONCHARTRAIN Recipe in just 1h . Pan seared and topped with sautéed jumbo lump crab meat with a delicious herb hollandaise, accompanied with creole green beans & heirloom potatoes

Redfish Ponchartrain Recipe

Ingredients

Fish

Crab Topping

Herb Hollandaise

Sides

Method

Preparation