Breaded Redfish with Shrimp, Fennel and Orange | Recipies from New Orleans, LA Restaurants | New Orl

Ingredients

• 4 - 6 oz Portions Redfish
• 2 T Fresh Tarragon, chopped
• 1 Loaf Brioche
• 1 lb Unsalted Butter, clarified
• 2 T Butter, softened
• 1/2 lb Headless 16-20 ct. Shrimp
• 2 qt Water
• 1/4 c Salt
• 2 t Cayenne Pepper
• 2 c Orange Juice
• 3 whole Lemons
• 1/2 c Fennel Seed
• 2 qt Ice Water
• 1 c Olive Oil
• 1 1/3 c Rice Wine Vinegar
• 1 T Chives, chopped
• 1 bulb Fennel, shaved
• 2 Whole Oranges
• 3 Whole Eggs
• 3/4 c Salt