Redfish a la Termereau
Slice into these beautiful rolls of redfish and you’ll find the buried treasure, a pink rock lobster tail. A buttery sauce of reduced pan juices completes the dish.
- Redfish Fillets - 4, about 5 to 6 ounces (alt. any firm, white-fleshed fish)
- Rock Lobster Tails - 4 small, shelled, back strip removed (alt. prawns)
- Onion - 1/2 small, chopped
- Bay Leaves - 2
- Thyme - 1/4 teaspoon
- Tomato - 1/2, thinly sliced
- Dry white wine - 1/2 cup
- Fish stock - 1 cup
- Unsalted Butter - 1 cup
- Heavy (whipping) cream - 1-1/2 cups
- Juice of 1/4 lemon
- Cayenne pepper to taste
- Salt and freshly ground white pepper to taste
Preheat the oven to 400 F. Butter an 8-inch square baking dish. Roll a fish fillet around each lobster tail and place in the prepared baking dish. Add the onions, bay leaves, thyme, salt, and pepper. Top each fillet with a slice of tomato. Pour the wine and fish stock into the pan. Melt 1/2 cup of the butter and pour over the fillets. Cover the pan with foil and bake 15 to 20 minutes, until the fish and lobster tails are opaque throughout. Remove from the oven; keep warm.
Drain the fish drippings into a saute pan and place over medium-high heat. Cook until reduced to 10% of the original volume. Pour the cream into another pan and simmer until reduced to 60% of its original volume. Heat the remaining butter until very hot. Combine the reduced fish drippings and the reduced cream, then whip the mixture into the hot butter. Add the lemon juice and season to taste with cayenne, salt, and pepper.
To serve: Place a fillet wrap on each warmed serving plate. Spoon sauce over and around the wraps.