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Redfish Almandine Served With Brabant Potatoes

  • Yield: 4 servings


  • 1 cup Worcestershire sauce
  • 1/4 cup chopped yellow onions
  • 2 bay leaves
  • 2 lemons, peel and pith discarded, and quartered
  • 1/2 cup heavy cream
  • 2 sticks (1/2 pound), plus 1 tablespoon cold unsalted butter, cut into pieces
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Four 10-ounce fillets redfish
  • 1 tablespoon plus 4 teaspoons Emerilís Original Essence
  • 1 1/4 teaspoons kosher salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 1/2 to 2 cups vegetable oil
  • 1/2 cup sliced almonds, lightly toasted
  • Brabant Potatoes
  • Chopped parsley, garnish


  • To make the sauce, combine the Worcestershire sauce, onions, bay leaves, and lemons in a medium saucepan. Bring to a boil over high heat, mashing the lemons with the back of a heavy wooden spoon to break up the pieces. Reduce the heat and simmer until thick and reduced by half, about 20 minutes, stirring occasionally and mashing the lemons. Add the cream and return to a boil. Cook until reduced by half, about 3 minutes. Reduce the heat to low and whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Add the salt and pepper, and whisk to blend.
  • Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a clean container. Cover or place over a water bath to keep warm, stirring occasionally.
  • Season each fillet on both sides with 1 teaspoon of the Essence, and 1/4 teaspoon of the kosher salt.
  • Combine the flour and remaining tablespoon of Essence in a shallow bowl. Beat the eggs with the water in another shallow bowl. One at a time, dredge the fish in the flour, then the egg wash. Dredge again in the flour and egg wash, and finish with a third coating of flour.
  • Over medium-high heat, heat enough oil to come 1-inch up the sides of a large, deep sauté pan or skillet to 350° F. Add the fish in batches and cook for 3 minutes on the first side. Carefully turn with a large spatula and cook until golden on the second side, 3 to 3 1/2 minutes. Remove and drain on paper towels. Add additional oil as needed for the remaining fish.
  • Meanwhile, in a small skillet, melt the remaining tablespoon of butter. When foamy, add the almonds and cook, stirring, until fragrant and golden, 2 to 3 minutes. Remove from the heat.
  • Pour the sauce in the middle of 4 large plates. Place a portion of the potatoes in the center of the sauce and top with the fish. Sprinkle with the almonds and drizzle with additional sauce if desired. Garnish with the parsley and serve immediately.