Swine Spectator
is Blowin Smoke!
It has been a while since I did a full recipe thread. Tonight I had what Louisiana folks call an "envie" (pronounced "on-vee"). In means that your in the mood for something and won't be satisfied until ya get it.
Tonight I had an envie for Creole courtbouillon. It is different than the classic French dish of the same name. Cajuns have a version they call "couvillion" which is very close. I took lots of pics for y'all.
We start with the "Trinity" - onion, celery, and bell pepper. We also bring a jalapeno and lemon for good measure.
Next I chopped everything to make my "mise en place"
Then I defrosted some fumet ("fu-may"), which is a concentrated fish stock with white wine. I made this one from speckled trout carcasses a few weeks ago.
Then I peeled some large shrimp to make a shrimp stock.
I added the trimmings from the trinity, some bay leaves, garlic, and peppercorns, covered with cool water, and brought to a gentle simmer.
Next I started sweating my trinity in a skillet with a half stick of butter and added a couple cloves of minced garlic.
Time to make a roux... I use butter when making roux for seafood. Just 1/4 c butter and 1/4 c flour. Courtbouillion is not too thick.
When the roux got somewhere between peanut butter and copper colored, I hit it with a spoonful of tomato paste and stirred in two cups of fumet.
Then I incorporated my sweated trinity and added shrimp stock to get the consistency I wanted. Then I seasoned with salt, pepper, thyme, 1/2 tsp allspice, and 1/4 tsp clove. The allspice and clove are important, but you cannot over do them.
This dish calls for my good rice!
In Louisiana, I never would have dreamed of *buying* :doh: fish, but here in NOVA, that is what I had to do. Rockfish seems to be the closest thing to my redfish back home, so that's what I bought.
I cut them into even portions so that I could poach them and the shrimp in my courtbouillion:
Time to poach ~8 min.
Serve over rice and it is time to eat! :hungry:
Thanks for looking!
David
Tonight I had an envie for Creole courtbouillon. It is different than the classic French dish of the same name. Cajuns have a version they call "couvillion" which is very close. I took lots of pics for y'all.
We start with the "Trinity" - onion, celery, and bell pepper. We also bring a jalapeno and lemon for good measure.
Next I chopped everything to make my "mise en place"
Then I defrosted some fumet ("fu-may"), which is a concentrated fish stock with white wine. I made this one from speckled trout carcasses a few weeks ago.
Then I peeled some large shrimp to make a shrimp stock.
I added the trimmings from the trinity, some bay leaves, garlic, and peppercorns, covered with cool water, and brought to a gentle simmer.
Next I started sweating my trinity in a skillet with a half stick of butter and added a couple cloves of minced garlic.
Time to make a roux... I use butter when making roux for seafood. Just 1/4 c butter and 1/4 c flour. Courtbouillion is not too thick.
When the roux got somewhere between peanut butter and copper colored, I hit it with a spoonful of tomato paste and stirred in two cups of fumet.
Then I incorporated my sweated trinity and added shrimp stock to get the consistency I wanted. Then I seasoned with salt, pepper, thyme, 1/2 tsp allspice, and 1/4 tsp clove. The allspice and clove are important, but you cannot over do them.
This dish calls for my good rice!
In Louisiana, I never would have dreamed of *buying* :doh: fish, but here in NOVA, that is what I had to do. Rockfish seems to be the closest thing to my redfish back home, so that's what I bought.
I cut them into even portions so that I could poach them and the shrimp in my courtbouillion:
Time to poach ~8 min.
Serve over rice and it is time to eat! :hungry:
Thanks for looking!
David
