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JIMMY HOUSTON'S CAJUN CRAPPIE |
Ingredients for 2 persons:
4 Crappie fillets about 10" long
2T. Butter (the real stuff)
1 pinch cayenne pepper
3 tsp.sweet paprika (Hungarian red)
3 ounces cognac
1 cup heavy cream
4 T. brown sugar
4 cloves crushed garlic
1 tsp.corn starch
Ground or fresh thyme
Ground or fresh basil
Ground or fresh parsley
Combine the thyme, basil, parsley, cayenne pepper, garlic
and paprika and sprinkle over fish in saute pan. Melt butter
and add fish, cooking until soft but not hard. Cook for 2
minutes per side. The idea is to not dry out the fish. After
the fish have been cooked on both sides, remove fish and add
brown sugar to pan. Then add more butter and return the fish
to the pan once the sugar is melted. This will glaze the
fish and finish cooking them. Remove fish to serving plate
and deglace saute pan with cognac immediately, adding butter
and heavy cream once cognac is boiling. Reduce by 25
percent. Combine a small portion of liquid with corn starch
and add to sauce. Allow sauce to boil for about one minute.
Pour sauce on top of fish and garnish with fresh
parsley or fruit. Preparation time is about
seven minutes.
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Crappie Filets |
1 pound crappie fillets
2 tablespoons vegetable oil
1 & 1/2 cups celery, cut diagonally
1 green bell pepper, cut into 1/4-inch strips
1/4 cup green onions, chopped
1/2 cup fresh mushrooms, sliced 1 tablespoon cornstarch
1/4 teaspoon garlic powder
2 chicken bouillon cubes
1-1/2 cups water
1/4 cup soy sauce
Cooking Instructions:
Dissolve chicken bouillon cubes in water.
Heat oil in heavy skillet.
Cut fillets into 1-1/2 inch strips.
Saute the fish and vegetables for 3 minutes.
Add cornstarch, garlic powder, soy sauce and bouillon.
Bring to a boil for 3 minutes, until thickened and hot. |
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