Sep 012011
 

Austin Leslie was the chef at Chez Helene. He was a wonderful man. The TV show Frank’s Place was loosly based on Austin Leslie and Chez Helene. His Fried Chicken was the best in New Orleans. I will post that recipe at a later time. Here is a recipe of his that uses crabmeat.

4 Redfish Fillets about 6-8 ounces

1 lb Lump Crabmeat picked over for shells

4 ounces Butter

1 ounce Dry Vermouth

1/2 cup Green Onions sliced thin

1/2 cup Fresh Parsley chopped fine

1 quart Fish or Seafood Stock

2 cups Hollandaise Sauce

Salt and Pepper to taste

Melt butter in a sauté pan and sauté crabmeat and green onions until heated through. Add vermouth and sauté 3 minutes more. Set aside and keep warm. Poach redfish in fish stock until they flake when touched with a finger. Remove and drain. Place fish on heated platters and top each fillet with 1/4 of the crabmeat mixture. Top each fillet with 1/2 cup of Hollandaise sauce. Sprinkle with chopped parsley.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.