Louisiana Seafood Chauvin

Louisiana Seafood Chauvin

Executive Chef Diana Chauvin, La Thai Uptown

6-3 oz. portions Redfish fillets (pecan-crusted)

6- 10/15 count shrimp, head & tail on, peeled & deveined

½ lb jumbo lump crabmeat, picked free of shells

1/3 cup P & D Louisiana Crawfish tails

5 oz champagne or white wine

¼ each of red, yellow & green bell pepper, sliced thin

¼ cup enoki mushrooms

6 sprigs Thai basil leaves

1 shallot, sliced thin

1 oz fresh lemon juice

1 clove garlic, peeled & roasted

¼ vegetable oil for searing fish

1 tsp red curry paste

1/2 can coconut milk

1 ½ tbs sugar

1 tbs fish sauce

2 pinches blended Thai red bird chilis (depends on desired spice)

½ cup fresh herbs for garnish

pinch of salt & pepper to taste

Pecan Crust

4 tbs finely crushed pecans

1 cup panko bread crumb

Wasabi mashed potatoes (ingredients & method)

10 fingerling potatoes, peeled & boiled

mix 2 oz powdered wasabi with 3 oz warm water, mix till thickens

salt & pepper to taste

½ cup half & half milk

½ stick unsalted butter

Cajun seasoning to taste

Mash potatoes with all ingredients till smooth but still a bit lumpy, set aside and reserve

Seafood & Sauce Method

Combine pecans, breadcrumb, salt & pepper.  Coat redfish with combined mixture.  Set aside.

In a medium saucepan, heat pan low – medium heat. Mix 1 oz oil with red curry paste. Stir until smooth.  Slowly add coconut milk, stirring until smooth.  Bring to a med-high heat.  Add sugar fish sauce, and pinch of salt, stirring continuously.  Bring heat down to low and simmer.  Add peppers & enoki mushrooms, garlic, lemon juice and red chili to desired spice. Add crawfish. Let simmer on low for a few minutes.

Place the crabmeat & wine in a small sauce pan over low to medium heat.  Heat for 3-4 minutes.  Stirring & swirling to make sure crabmeat gets hot.

Prepare a large sauté pan over medium heat, add oil..Wait till its hot and add the redfish, cook approx. 3 minutes on each side, until cooked.  In same pan add the 6 shrimp to pan sear on both sides  for 2 minute each side.

To Plate:

Spoon the mashed potatoes in the middle of 6 entrée  plates.  Place the redfish on top of each mound, and spoon the sauce mixture on top of that. Next, place the shrimp and then spoon the warm crabmeat on top and around the plate. Garnish with fresh herbs & oil.

6 servings