‘Don’t get saucy with me, Béarnaise’
The hubby is heading off-island tomorrow to visit his family in Atlanta! I wasn’t invited.
Okay, I was. But Clark Kent knew full well I wouldn’t be able to go. Payback for my Girlie trip to NYC, me thinks. (Clark: She went on a trip to NY?)
Since its his last night to have dinner with me before his holiday, I thought I’d be extra nice and serve him shrimp. He’s a shrimp fiend. This recipe comes from the Guy Harvey Island Grill in central George Town. You may have heard of Guy Harvey. He’s a big deal in the art world and a local celebrity. Clark and I started our marriage 4-1/2 years ago with dinner at Guy Harvey’s, post-elope and if I remember correctly, CK had the shrimp that night too.
Seafood ‘Vol Au Vent’ by Chef Bruno Deluche of Guy Harvey Island Grill, from What’s Hot Magazine adapted by Parsley Sage
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You will need:
1 white fish filet (used Mahi Mahi)
1/2 pound cooked shrimp
1/2 cup white wine
Thawed puffed pastry
For the Lobster Sauce:
1/2 a stick of butter
4 spring onions, chopped
1 clove garlic, minced
1 small can of tomato paste
1 cup cream
3/4 cup white wine
6 oz white wine
pinch of cayenne pepper
2 tsp lobster base
For the Bearnaise sauce:
1 tsp shallots
1 tsp tarragon
3 tsp white wine
1/2 cup butter clarified
2 egg yolks
2 tsp lemon juice
pinch of salt and cayenne pepper
- Make your sauces (see the links above)
- Poach the fish & shrimps with the seafood stock and white wine. To do this, place your fish in the saucepan and just cover with the wine and stock. Let simmer for about 10 minutes, being careful not to let it boil. I ended up having to add more liquid cause my Mahi-Mahi puffed up.
- Add the shrimps in the last minute, just to give them some flavor
- Drain and set aside
- Mix your Lobster and your Bearnaise sauces in a pan and add your seafood.
- Fill your puff pastry with the seafood and bake as directed
Sorry for the crappy recipe, guys. Chef Bruno didn’t give me much to work with so I was pretty much winging it the whole time. You’ll have much better luck than me I’m sure. And even if it looked a little dodgy, it tasted fantastic.