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

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

www.finedininglovers.com

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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