Pecan-Crusted Redfish with Strawberry Beurre Blanc
INGREDIENTS
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1 egg
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1 cup milk
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1 tablespoons Creole seasoning
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1 cup all-purpose flour
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4 4-ounce skinless redfish fillets
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salt and freshly ground black pepper to taste
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1 1/2 cups Pistachio Breading (recipe follows)
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8 asparagus spears, trimmed
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1/4 cup olive oil
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2 extra-large Louisiana strawberries, stems and leaves intact, halved
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1 cup Strawberry Beurre Blanc (recipe follows)
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Pecan Breading
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1/2 cup coarsely ground pecans
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1 cup Panko breadcrumbs
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1 tablespoon salt
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2 teaspoons freshly ground black pepper
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Strawberry Beurre Blanc
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1 shallot, finely minced
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1 teaspoon minced garlic
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1/2 cup dry white wine
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juice of 1 lemon
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2 tablespoons heavy cream
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3 tablespoons cold Strawberry Butter (recipe follows)
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salt and freshly ground black pepper to taste
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Strawberry Butter
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1/2 stick unsalted butter, at room temperature
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1/2 cup ripe, sliced Louisiana strawberries at room temperature
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1 tablespoon sugar
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