Tuesday, June 27, 2006

Cajun Crappie

4 Crappie fillets about 10" long
2 tablespoons butter
1 pinch cayenne pepper
3 teaspoons paprika
3 ounces cognac
1 cup heavy cream
4 tablespoons brown sugar
4 cloves crushed garlic
1 teaspoon corn starch
Ground or fresh thyme
Ground or fresh basil
Ground or fresh parsley
Combine the thyme, basil, parsley, cayenne pepper, garlic and
paprika and sprinkle over fish in a shallow bowl. Melt 1 tbls.
butter in a skillet and add fish, cooking until soft but not
hard. Cook for 2 minutes per side. The idea is to not dry out
the fish. After the fish have been cooked on both sides, remove
fish and add brown sugar to pan. Then add remaining butter and
return the fish to the pan once the sugar is melted. This will
glaze the fish and finish cooking them. Remove fish to serving
plate and deglaze skillet with cognac immediately, adding heavy
cream once cognac is boiling. Reduce by 25 percent. Combine a
small portion of liquid with corn starch and add to sauce.
Allow sauce to boil for about one minute. Pour sauce on top of
fish and garnish with fresh parsley.

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