Redfish Pontchartrain from Chez Helene
Updated: Mar 21
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.