Gulf Fish Recipe

Preparation Instructions

1. 1

   Prepare the Brabant Potatoes

   Boil the Brabant potatoes in salted water until tender, then drain, let cool, and cut into wedges.

2. 2

   Cook the Bacon

   In a skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the skillet.

3. 3

   Sauté the Mushrooms and Peas

   In the same skillet, add the sliced mushrooms and cook until golden brown. Add the petit peas and cook for an additional 2 minutes.

4. 4

   Sauté the Shrimp

   In a separate pan, melt 30g of butter over medium heat. Add the shrimp, season with salt and pepper, and sauté until they turn pink, about 3-4 minutes. Remove from heat and set aside.

5. 5

   Make the Shrimp Beurre Blanc

   In a saucepan, melt 30g of butter and add finely chopped shallots. Sauté until translucent. Add white wine and lemon juice, reducing until almost evaporated. Whisk in remaining butter until emulsified.

6. 6

   Cook the Gulf Fish

   Season the Gulf fish fillets with salt and pepper. In a skillet, melt 30g of butter over medium-high heat and cook the fish for 4-5 minutes on each side or until golden and cooked through.

7. 7

   Assembly

   On a plate, place the fish fillet, top with sautéed shrimp, and drizzle with shrimp beurre blanc. Arrange the Brabant potatoes and sautéed peas and mushrooms on the side. Sprinkle with crispy bacon.