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Andouille-Crusted Fish with Cayenne Butter Sauce
Makes 4 Servings
*1/4 cup chopped garlic
*2/3 cup blend of 80% vegetable oil and 20% olive oil
*1 bunch chives
*2 tbls. chopped parsley
*2 egg yolks
*1 tsp. Dijon mustard
*Juice of 1 lemon
*Salt to taste
*3/4 cup Crystal hot sauce
*1 cup (2 sticks) butter, chopped, chilled
*6 oz. andouille sausage or smoked pork sausage, coarsely chopped
*1 onion, coarsely chopped
*2 tbls. blend of 80% vegetable oil and 20% olive oil
*1 cup bread crumbs
*4 (8-oz.) skinless boneless fish fillets
*Kosher salt and white pepper to taste
*3 tbls. blend of 80% vegetable oil and 20% olive oil
1FOR THE CHIVE AIOLI, cook the garlic in the oil blend in a saucepan over medium heat for 20 minutes, stirring frequently; do not brown. Strain into a bowl and cool.
2Reserve 8 chive pieces for garnish. Puree the remaining chives and parsley in a food processor. Add the egg yolks and pulse to mix well. Add the garlic oil gradually, processing constantly. Add the Dijon mustard, lemon juice and salt and mix, adding a small amount of water if necessary for a thin mayonnaise-like consistency. Spoon into a pastry tube or plastic squeeze bottle and chill for up to several days.
3FOR THE BUTTER SAUCE, cook the hot sauce in a small saucepan over medium heat until reduced by 1/3. Reduce the heat to low and whisk in the butter a few pieces at a time, mixing well after each addition. Keep warm.
4FOR THE FISH, grind the andouille in a food processor. Saute the ground andouille with the onion in 2 tablespoons oil blend in a skillet over medium heat until the sausage is brown and the onion is transparent. Puree the mixture in a food processor. Add the bread crumbs and pulse until mixed.
5Preheat the oven to 350 degrees. Season the fish on both sides with kosher salt and white pepper. Heat 3 tablespoons oil blend in an ovenproof skillet over high heat. Add the fish fillets and sear for 2 minutes. Turn the fillets over and drain the skillet. Press the andouille mixture onto the fish to form a crust. Bake for 5 to 10 minutes or until the fish flakes easily and the crust is golden brown.
6To serve, ladle the butter sauce onto each serving plate. Place 1 fish fillet on each plate and drizzle the chive aioli across the fish in a zigzag pattern. Top with the reserved chive pieces.
  • At Palace Cafe, we prepare this signature dish with redfish, drum, sheephead, grouper, snapper or catfish, depending on what's fresh and in season. We serve it with haricots verts, carrots and rissole potatoes.

Dickie Brennan, Palace Cafe, New Orleans, LA