G.W. Fins: Pompano With Crawfish Risotto & Lobster Butter
G.W. Fins: Pompano With Crawfish Risotto & Lobster Butter
By Chef Tenney FlynnIngredients
4 each Pompano filets, skin on
3 cups finished Louisiana crawfish risotto (see recipe)
2 ounces lobster butter (see recipe)
Salt and pepper to taste
Season pompano filets with salt and pepper, coat with a vegetable oil spray and place on a hot, oiled grill. Cook for 3-4 minutes on each side until done. Serve with crawfish risotto and lobster butter. Serves 4."And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".Wines suggested for this dish are: a 2003 red Louis Martini Napa Cabernet Sauvignon, and a 2004 white Chateau Montelena Chardonnay.All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.Crawfish Risotto
Ingredients
1 pound Louisiana crawfish tails
1 cup prepped risotto
1 cup shellfish stock
1 1/3 Tbsp. finely diced shallots
1 tsp. finely diced garlic
¼ cup butter
1 1/3 Tbsp. fine herbs
¼ cup grated Parmesan cheese
Salt and pepper to taste
Place butter in a small, preheated sauté pan. When it foams, gently sweat shallots and garlic for about one minute and add parsley and risotto. Stir to coat, raise heat and add half of the stock and stir until it has been absorbed before adding the other half. Add the crawfish tails. When it’s almost dry, remove from heat and stir in the cheese. Taste for doneness and season to taste with salt and pepper. Serve immediately. Serves 4."And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".Wines suggested for this dish are: a 2003 red Louis Martini Napa Cabernet Sauvignon, and a 2004 white Chateau Montelena Chardonnay.All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.Lobster Butter Sauce
Ingredients
1 pound salted butter
1 cup boiling water
2 Tbsp. Glace de Fruit de Mer Gold
Cut the butter in ½ inch pieces and place into a tall metal container. Add the lobster base and the briskly boiling water. Blend with a mixing wand. Reserve warm. Makes 15 servings.
By Chef Tenney FlynnIngredients
4 each Pompano filets, skin on
3 cups finished Louisiana crawfish risotto (see recipe)
2 ounces lobster butter (see recipe)
Salt and pepper to taste
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Ingredients
1 pound Louisiana crawfish tails
1 cup prepped risotto
1 cup shellfish stock
1 1/3 Tbsp. finely diced shallots
1 tsp. finely diced garlic
¼ cup butter
1 1/3 Tbsp. fine herbs
¼ cup grated Parmesan cheese
Salt and pepper to taste
Place butter in a small, preheated sauté pan. When it foams, gently sweat shallots and garlic for about one minute and add parsley and risotto. Stir to coat, raise heat and add half of the stock and stir until it has been absorbed before adding the other half. Add the crawfish tails. When it’s almost dry, remove from heat and stir in the cheese. Taste for doneness and season to taste with salt and pepper. Serve immediately. Serves 4."And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".Wines suggested for this dish are: a 2003 red Louis Martini Napa Cabernet Sauvignon, and a 2004 white Chateau Montelena Chardonnay.All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.Lobster Butter Sauce
Ingredients
1 pound salted butter
1 cup boiling water
2 Tbsp. Glace de Fruit de Mer Gold
Cut the butter in ½ inch pieces and place into a tall metal container. Add the lobster base and the briskly boiling water. Blend with a mixing wand. Reserve warm. Makes 15 servings.
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