This recipe is brought to you by Chef Haikel Harris, a local Chef who has cooked at many of the fine dining restaurants in Orange Beach.
2lbs unsalted butter
2 links boudin sausage
5oz Boursin cheese
2oz panko breadcrumbs
2 shallots minced
6 clove Black Garlic minced- BG196
4oz white wine vinegar
12 egg yolks
1 bunch asparagus
1 tsp Cavendars
Boudin Stuffed Redfish
Boursin and Boudin stuffed redfish topped with black garlic bearnaise and sauteed asparagus
- Preheat oven to 400*F.
- Preheat a sauce pot on the stove to use as a double boiler.
- Fish Prep- Grab a cutting board, a filet knife, and the fillets. Remove bloodline. Cut redfish into 6-8 oz portions. Cut a pocket into the center of the portion from the top. Set fish back into refrigeration.
- Stuffing-Grab a mixing bowl. Take the 2 links of boudin and cut the casing open. Dump the boudin into the mixing bowl. Add 5.2 oz Boursin cheese to mixing bowl. Add 2 oz panko breadcrumbs. Mix well and put stuffing back into refrigeration.
- Seasoning Rub- Grab a small bowl. Add 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp smoked paprika, 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp ground mustard. Mix well and set to the side.
6. Black Garlic Bearnaise- Grab a sauté pan and heat on medium-high. Add minced shallots, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Cook shallots until they begin to brown then add the black garlic and stir well. Continue cooking for another minute then add the white wine vinegar and juice from 1 lemon. Let the mixture reduce until it becomes thick, to the consistency of syrup. Set the reduction to the side and let cool completely. Grab a microwave safe measuring cup and add 1 lb of butter. Microwave for 2 minutes on high. Continue in microwave in 1 minute intervals till butter is completely melted. remove from microwave and set to the side. Grab a mixing bowl and add 12 egg yolks, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 dash white pepper, 1 dash cayenne pepper, and juice from 1/2 lemon. Stir lightly with a whisk until well mixed. Place bowl on double boiler and stir slowly to keep eggs from cooking too fast. Do not over whisk. Pull bowl from the boiler as needed to slow down cooking. Repeat until eggs begin to turn opaque and the yellow color begins to brighten. You should see lines remain when you drag a whisk through. Remove bowl from heat and grab the melted butter. Slowly add butter so it does not break. Continue until all butter is used. Discard the milk solids in the bottom of
measuring cup. Grab the shallot-garlic reduction and add into the sauce along with 1 tbsp chopped fresh tarragon leaves. Mix well and set to the side where it will remain warm.
- Cooking Fish- Grab the fish, stuffing, seasoning rub, and melted butter. Grab a sheet pan and spray with nonstick spray. Grab the fish portion and stuff the pocket with 3 oz of stuffing. Put stuffed fish onto sheet tray. Repeat until all portions are complete. Take a basting brush and dip into melted butter and coat the fish generously. Sprinkle 1 tsp seasoning rub over fish per portion. Add 1/2 cup white wine to bottom of tray. Place tray in the preheated oven for 25-30 minutes. Remove from oven.
- Asparagus- Grab a cutting board, chefs knife, asparagus, saute pan, and olive oil. Heat the pan on medium-high. While heating, cut the base ends off the asparagus. Add 2 oz oil to the hot pan, then add the asparagus and 1 tsp Cavendars seasoning. Saute asparagus for 4-5 minutes then deglaze with 2oz white wine. After wine has reduced completely, remove asparagus from pan.
- Plating- Grab a plate. Put one portion of stuffed grouper on plate. Grab the black garlic Bearnaise and a ladle. Pour 3 oz of Bearnaise on top of the fish. Add asparagus on the side of the plate. Garnish with your favorite micro greens. Time to enjoy!