Recipe: Redfish Pontchartrain (Not Pappas)

REDFISH PONTCHARTRAIN (NOT PAPPAS)
Source: Chef James McElroy
Cypress Bend Resort and Conference Center; Many, Louisiana.
Makes one serving

REDFISH PONTCHARTRAIN:
1 redfish (any other fish can be substituted)
1/2 teaspoon garlic
4 large sliced mushrooms
2 dashes Louisiana hot sauce
3 tablespoons Prudhomme's Redfish Blackening Spice
3 tablespoons fresh crawfish tails
1/2 tablespoon butter
FOR HOLLANDAISE:
2 large egg yolks
1 teaspoon fresh lemon juice
1 dash Louisiana hot sauce
2 teaspoons water
salt and fresh cracked pepper to taste
1/4 pound unsalted butter (melted)

In hot cast iron skillet, blacken fish with blackening spice. Saute crabmeat, crawfish, mushrooms, garlic and hot sauce together, let simmer.

FOR HOLLANDAISE:
In a stainless steel bowl set over a pot of simmering water (do not let bowl touch the water,) whisk yolks with the lemon juice, hot sauce and water until slightly yellow in color. Season with salt and pepper.

Remove bowl from pot, and while whisking, add the melted butter, 1-tablespoon at a time until it is fully incorporated. Next, add saut ed ingredients with Hollandaise and simmer for about 30 seconds, allowing time for the different flavors to melt together.

Serve over the cooked fish. It can be garnished with sliced lemon and/or fried leeks.