Sara Essex Bradley
John Folse and Rick Tramonto, Restaurant R’evolution, New Orleans
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Crawfish-Stuffed Flounder Napoleon

Restaurant R'evolution, New Orleans, John Folse & Rick Tramonto / September 2012

For 4 servings

Crawfish butter mousse:

  • 16 Tbsps. unsalted butter, at room temperature, plus more for vegetables
  • 1/2 lb. lg. shrimp, peeled, at room temperature
  • 1/4 lb. crawfish tails, at room temperature, squeezed dry and chopped
  • 1 Tbsp. lobster roe
  • 1/2 Tbsp. lemon zest
  • 2 Tbsps. onion, cut into brunoise
  • 2 Tbsps. celery, cut into brunoise
  • 2 Tbsps. mixed bell peppers, cut into brunoise
  • 1 Tbsp. parsley, chopped
  • 1/2 Tbsp. garlic, chopped
  • 1/2 tsp. thyme, chopped
  • 1/4 cup Parmesan, freshly grated
  • 1/4 lb. whole crawfish tails, squeezed dry
  • salt
  • black pepper, freshly ground
  • 1/8 tsp. cayenne pepper
  1. Whisk butter in double broiler set over low heat until pourable (do not allow butter to melt or separate); remove from heat; reserve (keep warm and pourable).

  2. Pulse shrimp in food processor until smooth; with motor running, pour butter into shrimp; add chopped crawfish tails, roe, and zest; process until smooth; place in a bowl; reserve.

  3. Heat a little butter in sauté pan; add onion, celery, bell pepper, parsley, garlic, and thyme; cook, stirring occasionally, until vegetables are softened; remove from heat; let cool; fold into mousse; fold in Parmesan and crawfish tails; season; add cayenne; stir well; cover; reserve.

Stuffed flounder napoleon:

  • 1 1/4 lbs. flounder fillets
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper, freshly ground
  • 1/8 tsp. Seafood Magic Seasoning
  • 2 Tbsps. unsalted butter
  • nonstick cooking spray
  1. Line shallow 1/3 pan with plastic wrap, leaving 4" overhang; arrange a layer of flounder along bottom of pan; season; sprinkle with Seafood Magic Seasoning; spread 1/2" layer of mousse evenly over fish; top with another layer of fish; season; sprinkle with Seafood Magic Seasoning; repeat layering process until there are 3 layers fish and 2 layers mousse, ending with layer of fish; wrap top with plastic wrap overhang; fill sealable plastic food bags with water; place on top of terrine to weight; refrigerate overnight.

  2. Remove napoleon from pan; wrap tightly with another sheet of plastic wrap; trim edges square; wrap with plastic again; carefully slice at 1 1/4" intervals, being careful not to separate fish from mousse; remove plastic wrap from each piece; fold sheet of foil into 4 layers the height of the napoleons; spray shiny side of foil with nonstick spray; wrap napoleons tightly, holding their shapes; reserve.

Artichoke/oyster stew base:

  • 5 Tbsps. extra-virgin olive oil
  • 5 artichokes, cleaned, hearts removed and cut into eighths
  • 5/8 cup shallots, sliced
  • 5/8 cup leeks, sliced
  • 2 1/2 Tbsps. garlic, minced
  • 1 1/4 cups dry white wine
  • 1 1/4 tsps. lemon juice
  • 2 1/2 sprigs lemon thyme
  • 2 1/2 cups chicken stock
  • 1 1/4 tsps. salt
  • 5/8 tsp. black pepper, freshly ground
  • 1 1/4 cups heavy cream

Heat oil in sauté pan over medium-high heat; add artichoke hearts; cook, stirring occasionally, until brown; add shallots, leeks, and garlic; reduce heat to medium; cook, stirring occasionally, until softened; add wine, juice, and lemon thyme; reduce by 50 percent; add stock; bring to a boil; add salt and pepper; whisk in cream; reserve (keep warm).

Crawfish balls:

  • 1 cup seasoned flour
  • 1/2 cup egg wash
  • 1 cup plus 2 Tbsps. bread crumbs
  • 1 Tbsp. unsalted butter
  • 1/8 lg. whole egg, lightly beaten
  • 2 Tbsps. onion, cut into small dice
  • 1 Tbsp. green bell pepper, cut into sm. dice
  • 1 Tbsp. red bell pepper, cut into sm. dice
  • 1 tsp. garlic, minced
  • canola oil (for frying)
  • 1/8 lb. crawfish tails, whole
  • 1/8 lb. crawfish tails, chopped
  • 1 Tbsp. Parmesan, grated
  • 1/4 lemon, zested
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper, freshly ground
  • 1/8 tsp. Worcestershire sauce
  • 1/8 tsp. hot sauce
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. thyme
  1. Place flour in shallow bowl; place egg wash in another shallow bowl; place 1 cup bread crumbs in third shallow bowl; reserve.

  2. Heat butter in large sauté pan set over medium-high heat; add egg, onions, bell peppers, and garlic; cook, stirring occasionally, until softened; remove from heat; cool.

  3. Heat oil in deep fryer to 350°F.

  4. Stir together whole and chopped crawfish, remaining 2 Tbsps. bread crumbs, Parmesan, zest, salt, black pepper, Worcestershire sauce, hot sauce, cayenne pepper, and thyme into vegetables; form into 2 Tbsps. balls; roll in flour, shaking off excess; coat in egg wash; roll in bread crumbs, shaking off excess; fry, turning occasionally, until brown all over; remove, using a spider; place on paper towels to drain; season with salt; reserve (keep warm).

Assembly:

  • unsalted butter (for parchment paper)
  • 15 oysters, shucked
  • 5/8 tsp. oyster liquor
  • 5/8 tsp. lemon thyme leaves
  • salt
  • black pepper, freshly ground
  • lemon juice
  • 1/2 tsp. green onion curls
  1. Heat oven to 375°F.

  2. Place napoleons on strips of buttered parchment paper on baking sheet; bake until instant-read thermometer registers 140°F when inserted in center of napoleon.

  3. To serve, stir oysters, oyster liquor, and lemon thyme leaves into stew; season; add more juice, if needed; arrange a flounder napoleon in center of each bowl; ladle artichoke/oyster stew around napoleon; place a crawfish ball alongside napoleon; garnish each with 1/8 tsp. green onion curls.

What to drink: François Mikulski Passetoutgrains Burgundy 2008