• Tommy Centola

Redfish á la Termereau from Warren Leruth

This is a variation of Trout Termereau, which was on the menu at LeRuth's. This dish is named after Jean Paul Termereau, who was chef Warren's sous chef when he opened the restaurant. whichever fish you use, it's a great dish. They recipe was demonstrated on the Great Chefs of New Orleans 2.


4 redfish fillets, about 5-6 ounces each

4 small rock lobster tails, removed from shell (large peeled shrimp may be substituted)

1/2 small onion, chopped

2 bay leaves

1/4 teaspoon thyme

1/2 tomato, thinly sliced

1/2 cup white wine

1 cup fish stock (or combination of clam juice and white wine)

1 cup butter

1 1/2 cups whipping cream

juice of 1/4 lemon

cayenne pepper to taste

salt and white pepper to taste


Roll fillets around the lobster tails and pace in buttered 8-inch square baking dish. Add onions, bay leaves, thyme, salt and white pepper. Top each fillet with a slice of tomato. Pour white wine and fish stock into pan with fillets. Melt and drizzle 1/2 cup butter over fish. Cover pan with foil and bake 15-20 minutes in 400℉ oven. Remove fish from pan and keep warm until serving. Drain fish drippings into a sauté pan and reduce by 90%. Pour whipping cream into another pan and reduce by 40%. Heat 1/2 cup butter until very hot. Add reduced cream to reduced fish drippings, then whip in hot butter. Add lemon juice and season to taste with cayenne, salt and white pepper. Spoon sauce over stuffed fillets and serve immediately.


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Enjoy!!!

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