Redfish Courtbouillon – Nola Cuisine & Culture – musical-grandhotel.com

Name: Redfish Courtbouillon – Nola Cuisine & Culture – musical-grandhotel.com
Ingredients: 2 Whole Redfish, Red Snapper, or other firm fleshed fish (scaled, gutted and trimmed of all fins); 1 Cup Flour, liberally seasoned with salt, pepper and cayenne; 2 Tbsp Unsalted butter; 1/4 Cup dry white wine; 1 Recipe Creole Sauce, made with fish stock, and made extra thick; 1 Lemon, thinly sliced; 2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine; 1 Bay Leaf

musical-grandhotel.com

by | From Nola Cuisine | This is the city or Creole version of the great Louisiana Courtbouillons, the other being the Cajun Catfish Courtbouillon

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Ingredients

2 Whole Redfish, Red Snapper, or other firm fleshed fish (scaled, gutted and trimmed of all fins)
1 Cup Flour, liberally seasoned with salt, pepper and cayenne
2 Tbsp Unsalted butter
1/4 Cup dry white wine
1 Recipe Creole Sauce, made with fish stock, and made extra thick
1 Lemon, thinly sliced
2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine
1 Bay Leaf