Restaurants›The Court of Two Sisters›Gulf Fish With Petite Peas, Brabant Potatoes, Chopped Bacon, Sliced Mushrooms & Sautéed Shrimp And Finished With Citrus Beurre Blanc Recipe

Gulf Fish With Petite Peas, Brabant Potatoes, Chopped Bacon, Sliced Mushrooms & Sautéed Shrimp And Finished With Citrus Beurre Blanc Recipe

Inspired by The Court of Two Sisters
Time45m
Serves4

Savor the delicate flavors of fresh Gulf fish, perfectly seared and served atop a bed of tender Brabant potatoes. Complemented by petite peas, savory chopped bacon, and earthy sliced mushrooms, this dish is elevated by succulent sautéed shrimp. Finished with a zesty citrus Beurre Blanc, each bite promises a delightful symphony of taste that will transport you to coastal shores.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Beurre Blanc

In a saucepan, melt 2 tablespoons of butter over medium heat. Add chopped shallots and sauté until translucent. Pour in white wine and reduce until almost evaporated. Remove from heat and whisk in remaining butter until smooth. Stir in lemon juice and season with salt and pepper. Set aside.

2

Cook the Bacon and Vegetables

In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and drain on paper towels. In the same skillet, add olive oil, sliced mushrooms, and Brabant potatoes. Sauté until potatoes are golden and tender, about 10 minutes. Add petite peas and cook for an additional 2-3 minutes.

3

Sauté the Shrimp

In another pan, heat a little olive oil over medium-high heat. Add shrimp and sauté until pink and cooked through, about 3-4 minutes. Season with salt and pepper.

4

Cook the Fish

In the skillet used for the bacon, add the fish fillets skin-side down. Cook for 4-5 minutes per side or until the fish is cooked through and flakes easily with a fork.

5

Plate the Dish

On each plate, place the sautéed potatoes and vegetables, top with the fish fillet, and scatter the sautéed shrimp over the top. Drizzle with the citrus Beurre Blanc and sprinkle the crispy bacon on top.