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  • Writer's pictureTommy Centola

Redfish Pontchartrain from Chez Helene

Updated: Mar 21, 2021

Austin Leslie was the chef at Chez Helene. He was a wonderful man. The TV show Frank’s Place was loosly based on Austin Leslie and Chez Helene. His Fried Chicken was the best in New Orleans. I will post that recipe at a later time. Here is a recipe of his that uses crabmeat.

4 Redfish Fillets about 6-8 ounces

1 lb Lump Crabmeat picked over for shells

4 ounces Butter

1 ounce Dry Vermouth

1/2 cup Green Onions sliced thin

1/2 cup Fresh Parsley chopped fine

1 quart Fish or Seafood Stock

2 cups Hollandaise Sauce

Salt and Pepper to taste

Melt butter in a sauté pan and sauté crabmeat and green onions until heated through. Add vermouth and sauté 3 minutes more. Set aside and keep warm. Poach redfish in fish stock until they flake when touched with a finger. Remove and drain. Place fish on heated platters and top each fillet with 1/4 of the crabmeat mixture. Top each fillet with 1/2 cup of Hollandaise sauce. Sprinkle with chopped parsley.


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