Ralph on the Park's Satsuma Poached Redfish recipe - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Ralph on the Park's Satsuma Poached Redfish recipe

(WVUE) -

Ingredients:
1 each redfish fillet, 6oz by weight -- deboned, skin off
3 ounces Brown Jazzman almond rice
3 ounces Satsuma salsa
1 pinch microgreens, as a garnish
¼ teaspoon Creole seasoning, house brand
2 cups Satsuma courtbouillion

Season the redfish with the creole seasoning. Poach fish in barely simmering Satsuma courtbouillion for 8 minutes or until done.
Mold rice onto center of plate. Top with poached fish and Satsuma salsa. Garnish with microgreens

Satsuma Courtbouillion:
1 gallon water
16 ounces Satsuma’s -- Peeled
3 ounces leeks -- Rinsed and sliced
½ ounce garlic – Smashed
½ ounce cilantro stems
2 cups Chablis, Vella

Place all ingredients in a pot and simmer for 20 min then drain and place liquid back on the stove.

Satsuma salsa:
2 ½ ounces Satsuma Supremes
¼ ounce shallot -- julienned
4 leaves cilantro -- chiffonade
Pinch salt
Pinch pepper
½ teaspoon orange blossom vinegar, Weinessiggut Doktorenhof brand

Mix all ingredients together.

Jazzman Rice:
1 cup Jazzman brand brown rice
3 ounces onion -- small dice
1/8 ounce garlic -- minced
2 teaspoons extra virgin olive oil, Marroni brand
1 ¾ cups water
¼ teaspoon salt
¼ teaspoon pepper
1 each bay leaf
1 sprig thyme -- Chopped
4 ounces artichoke hearts -- diced
1 ounce blanched almonds -- sliced

Sweat onions, with the olive oil until translucent, add garlic and bay leaves, sauté for one minute. Add water and bring to a boil. Add salt, pepper, thyme and rice. Cover TIGHTLY with a lid and simmer on the lowest setting for 30 minutes. Add artichoke hearts. Garnish with almonds

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