Blackened Speckled Trout, Shellfish Sauce Piquant, Crab Fat Popcorn Rice

Name: Blackened Speckled Trout, Shellfish Sauce Piquant, Crab Fat Popcorn Rice
Total time: 120 min
Ingredients: Speckled trout: 680 g - 1000 g; Shrimps: 100 g - peel & deveined. minced; Whipped cream: 50 g; Panko: 25 g; Blackening spice: 20 g; Egg whites: 15 g; Salt: 2 g; Salt: 20 g; Sweet paprika: 10 g; Granulated onion: 10 g; Granulated garlic: 5 g; White pepper: 5 g; Black pepper: 5 g; Cayenne pepper: 2.5 g; Celery: 2 g; Thyme: 1 g; Oregano: 1 g; Reserved fish carcass bones & head; Blue crab whole: 2 each; Shrimps: 450 g . whole. head-on. peeled & deveined (reserving shells); Yellow onion: 150 g. quartered; Yellow onion: 150 g. small diced; Celery: 150 g. small diced; Green bell pepper: 100 g. small diced; Red bell peppers: 100 g. small diced; Garlic: 25 g. minced; Creole tomato: 100 g. quartered; Scallion: 10 g. finely chopped; Parsley: 10 g; Butter: 25 g. unsalted

www.finedininglovers.co.uk

Jeremy Stephens is the North America winner of the Acqua Panna Award for Connection in Gastronomy.

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