A New Orleans fish entree from the 1930s era cuisine. A hearty, bold delightful ensemble, eloquently varied in taste and presentation. A seafood lover’s dream dish of three top choices from our ocean’s fare.
Red Snapper Ponchatrain:
Four eight ounce de-skinned, de-boned red snapper fillets
1 cup egg wash (1 egg/1 cup milk)
1 cup seasoned flour (1 teaspoon Creole seasoning added to flour)
1 pound jumbo lump crabmeat (check and remove residue shell fragments)
1 pound jumbo raw shrimp (peeled, de-tailed, de-veined, and butterflied)
1/4 cup diced green onions
1/2 cup sliced button mushrooms
1 tablespoon minced fresh parsley leaves
8 ounces garlic butter (4 ounces for sautéed shrimp/crab mixture and 4 ounces for pan frying snapper)
1/2 cup white wine
2 cups Hollandaise sauce (Knorr’s instant will suffice)
1/2 cup grated parmesan cheese
Two large sauté skillets
Three medium size mixing bowls
Four entree platters
1. Prep egg wash, seasoned flour, and Knorr’s Instant Hollandaise Sauce in their individual mixing bowls.
2. Place red snapper fillets in egg wash and soak for five minutes.
3. Afterwards, add 4 ounces garlic butter to each sauté skillet and heat to desired temperature over medium heat.
4. Meantime, coat each red snapper fillet thoroughly in seasoned flour, lightly shaking off loose residue.
5. To one heated skillet, place red snapper fillets, meaty side face down, pan frying till golden brown on each side (four to five minutes per side), then turn off heat.
6. Meanwhile, in the second heated skillet, add shrimp, mushrooms, and green onions, sauté till shrimp turn white and firm to touch, then gently fold in jumbo lump crabmeat (as not to tear apart lump crab, leaving body meat whole and solid), heating two minutes, then splash in white wine, flash steaming for one minute, then turn off heat.
7. Place each golden brown snapper fillet, meaty side face up, on their individual entree platter.
8. Now evenly divide sautéed lump crabmeat/shrimp mixture and top over each golden brown snapper fillet.
9. Now top each snapper entree with hollandaise sauce, lacing over full length, then coat each generously with parmesan cheese, thus creating Red Snapper Ponchatrain.
10. A New Orleans original now graces your presence … appreciate and devour, tantalizing your taste buds.