Redfish Courtbouillon & Creole Sauce

Name: Redfish Courtbouillon & Creole Sauce
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 (see recipe below), 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; boiled long-grain rice

www.heraldguide.com

Try our Recipe of the Week: Redfish Courtbouillon & Creole Sauce, flavored with cayenne, thyme, and butter. Perfect for family dinners!

View full recipe on www.heraldguide.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heraldguide.com.

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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 (see recipe below), 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
boiled long-grain rice