Cod With Crawfish Bayou Sauce Recipes

Steps:

• For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
• For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
• For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
• For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
• Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
• For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

Steps:

• Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
• Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
• Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
• Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
• Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

Steps:

• Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
• In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a 2-quart casserole dish and set aside.
• In a Dutch oven over med-high heat, bring the squash and water to a boil.
• Cook 10 minutes; drain and set aside.
• Decrease heat to medium and add the onions, peppers, celery, garlic, and butter.
• Saute 4 minutes.
• Remove from the heat and add to the squash, stirring gently.
• Add the egg, breadcrumbs, cheese, Beau Monde, salt, pepper, thyme, cayenne, hot sauce, and crawfish.
• Stir to combine.
• Spoon into the prepared baking pan and bake 30 minutes.
• Serve warm.

Steps:

• Melt the butter in a small nonstick saucepan over medium heat. Add the crayfish and garlic, and sauté 2-3 minutes, until warmed through. Add the cream and scallions, and bring to a boil. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste. Stir in the lemon juice and cook 1 more minute.