Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish

Ingredients

• 9 4-ounce fillets of redfish or other firm fish
• Juice of one lemon
• 4 small shallots, thinly sliced
• 1 clove garlic, minced
• ½ pound thinly sliced mushrooms
• 6 tablespoons butter
• 1 pound crayfish tails or shrimp
• 4 ounces chopped fresh basil
• Salt to taste
• ½ teaspoon cayenne
• ¼ teaspoon white pepper
• ¼ teaspoon black pepper
• 1 cup half-and-half
• 2 cups chicken stock
• 1 cup bread crumbs
• Creolaise sauce (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (9 servings)

    341 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 36 grams protein; 146 milligrams cholesterol; 378 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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9 fish rolls

Preparation

1. Pound fish fillets under a sheet of wax paper to 1/8-inch thickness; sprinkle with lemon juice.
2. Saute shallots, garlic and mushrooms in 4 tablespoons butter until shallots are soft. Add crayfish tails or shrimp, basil, salt, cayenne, white and black pepper and cook until heated.
3. Stir in half-and-half and one cup chicken stock; simmer five minutes. Thicken with enough bread crumbs for stuffing consistency.
4. Divide mixture into 9 portions and place one portion on each fillet. Roll up filets like a jelly roll. Place seam side down on baking sheet with remaining chicken stock. Dot with remaining butter cut into little pieces; bake at 350 degrees for 25 minutes until fish flakes.
5. Serve topped with Creolaise sauce.

45 minutes