CHEZ MARCELLE'S CAJUN REDFISH ROULADES STUFFED WITH CRAYFISH

Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish image

Provided by Marian Burros

Time 45m

Yield 9 fish rolls

Number Of Ingredients 16

Ingredients

9 4-ounce fillets of redfish or other firm fish
Juice of one lemon
4 small shallots, thinly sliced
1 clove garlic, minced
1/2 pound thinly sliced mushrooms
6 tablespoons butter
1 pound crayfish tails or shrimp
4 ounces chopped fresh basil
Salt to taste
1/2 teaspoon cayenne
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 cup half-and-half
2 cups chicken stock
1 cup bread crumbs
Creolaise Sauce (see recipe)

Steps:

Pound fish fillets under a sheet of wax paper to 1/8-inch thickness; sprinkle with lemon juice.
Saute shallots, garlic and mushrooms in 4 tablespoons butter until shallots are soft. Add crayfish tails or shrimp, basil, salt, cayenne, white and black pepper and cook until heated.
Stir in half-and-half and one cup chicken stock; simmer five minutes. Thicken with enough bread crumbs for stuffing consistency.
Divide mixture into 9 portions and place one portion on each fillet. Roll up filets like a jelly roll. Place seam side down on baking sheet with remaining chicken stock. Dot with remaining butter cut into little pieces; bake at 350 degrees for 25 minutes until fish flakes.
Serve topped with Creolaise sauce.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 8 grams, Sodium 763 milligrams, Sugar 5 grams, TransFat 0 grams