Poisson Meuniere Amandine - WLOX.com - The News for South Mississippi

12/01/03

Poisson Meuniere Amandine

Meuniere Butter

1pound salted butter

3 tbsp red wine vinegar

3 tbsp fresh lemon juice

Melt salted butter over medium heat until dark brown; whisking often, do not allow it to stick. Slowly add lemon juice and vinegar to the butter while whisking. When finished, turn off the heat & set aside in a sealed container until ready to use.

Poisson Meuniere Amandine

6 6-7oz filet of fish (cleaned & de-boned)

2LB. Salted Butter

1OZ. Lemon Juice

1OZ. Red Wine Vinegar

4Cups White Flour

3Cups Sliced Almonds

4 eggs

 1quart whole milk

 Meuniere Butter: Melt Salted Butter in a medium saucepan on medium to low heat. Continue cooking the butter until golden brown. Slowly add the lemon juice and vinegar. Be careful not to burn yourself, because the butter will begin to boil rapidly. Place the sauce on the side and allow cooling.

Toasted Almonds: Spread almonds on a flat pan and put in the oven at 250º until toasted a light brown. Remove from oven; cool & place in container until ready to use.

Poisson: Mix eggs and whole milk to make egg wash. Take filets and dip them in the egg wash and then in the flour. Drop into 350° oil for 3-4 minutes (make sure to turn over filets half way through). When crust is golden brown or fish begins to float remove from the oil. Pour a 1/2 cup of almonds over each filet. Ladle 1 to 2 ounces of Meuniere sauce over the fish and almonds.

Shrimp Remoulade: Serves 12.

1 bunch celery

1 bunch green onion

1 bunch parsley

1/2 large yellow onion

1 cup ketchup

1 cup tomato puree

1 cup creole mustard

2 tbsp. horseradish (prepared)

1 cup red wine vinegar

2 tsp. worcestershire sacue

1/2 cup salad oil

1 1/2 oz paprika jumbo boiled shrimp

Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, creole mustard, red wine vinegar, horseradish and oil to the vegetables, and mix all ingredients in the food processor, adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving and taste again. Adjust horseradish if necessary. Evenly coat the shrimp with the sauce in a mixing bowl, and serve on a bed of lettuce.

Café Brulot: Serves 6.

1 orange

1 lemon

12 cloves

3 cinnamon sticks

2 oz. Brandy

2 oz. Orange liqueur

6 cups of brewed French roast coffee

Brew the coffee and keep hot Carefully carve the peel from the orange in a coil fashion. Cut the lemon into twists and put aside. Stud the orange peel with the cloves and put aside. In a small sauce pan, combine all ingredients over low heat to allow the ingredients to heat (this will help with igniting the liquor) and the flavors to marry. Once the ingredients are heated, pour them into a brulot bowl or a stainless steel bowl that has a flat bottom. Using a fork, hold the studded orange coil over the brulot bowl. Ignite the liquor by holding a match to a ladle full of the liquor. Once the ladle is lit, slowly lower it to the liquor in the bowl. Stir the flaming liquor with the ladle and ladle the liquor over the orange coil you are holding over the bowl. The flame will spiral down the coil of orange peel and cloves back into the bowl. Slowly pour in the coffee while stirring to extinguish the flame. Ladle small amounts of the aromatic coffee mixture into demitasse cups.

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