Blackened Speckled Trout, Shellfish Sauce Piquant, Crab Fat Popcorn Rice
Jeremy Stephens is the North America winner of the Acqua Panna Award for Connection in Gastronomy.
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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
- Cayenne pepper: 4 g
- All purpose flour: 10 g
- Water: 1000 g
- Bay: 2 each
- Cajun country popcorn rice: 200 g
- Reserve shellfish stock: 275 g
- Crab head fat: 15 g
- Butter: 15 g
- Salt: 5 g
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