Recipe: Wind Creek Casino Red Fish with Crab and Hollandaise Sauce

Not sure of what fish Ralph & Koo's uses but I am sure you could probably substitute.

PAN-SEARED RED FISH WITH LUMP CRAB MEAT AND HOLLANDAISE SAUCE
(similar to Ralph & Koo's)

2 tablespoons oil for searing
1 (8 ounce) red fish filet
Seasoned flour (as needed)
Egg-heavy cream wash (as needed)
2 teaspoons unsalted butter
2 teaspoons fresh minced shallots
1 teaspoon fresh minced garlic
2 ounces jumbo lump crab meat
1 tablespoon fresh finely chopped chives, divided use
Hollandaise Sauce (recipe follows)
Fresh lemon wedges (for serving)

Preheat oven on to 375 degrees F.

Heat a heavy bottom saute pan until hot; add oil and swirl the pan to coat the bottom.

Dredge fish filet in seasoned flour and coat with egg wash. Place filet presentation side down, laying it away from you (ensuring not to splash the hot oil). Once the fish is in the pan DO NOT move; let the fish sear over the heat for about 2 minutes.

Turn fish over; then place in the preheated 375 degree F oven for 6-8 minutes until golden brown. Remove fish carefully from pan; drain oil; placing on hot dinner plate, keeping warm.

In the same pan add the unsalted butter, shallots and garlic. Sweat for a minute over medium heat.

Add crab to pan and toss or stir until hot. Add the chives but reserve a pinch for garnish.

FOR FINAL PLATE ASSEMBLY:
Top the pan-seared red fish filet with the sauteed hot crab meat. Gently, ladle the Hollandaise Sauce over the top of the fish and crab meat mixture and sprinkle with remaining chives. Serve with fresh lemon wedges.

FOR THE HOLLANDAISE SAUCE
Makes 4 servings

2 egg yolks
8 ounces clarified butter
2 teaspoons lemon juice (fresh squeezed)
Dash Tabasco Sauce

Place stainless steel mixing bowl over a double boiler. Add the egg yolk and begin whisking in a figure 8 motions, being careful not to get the yolk too hot as it will scramble. After about 3 minutes of whisking the yolk should be pale yellow and have a thick consistency called a "ribbon".

At this point whisk slowly while adding the clarified butter in a slow steady stream until the clarified butter is incorporated. Season with lemon juice and Tabasco. Salt and Pepper to taste. Keep warm for service.

Makes: 1 main-dish serving
Source: Stafford T. DeCambra, CEC, CCE, CCA, AAC; Corporate Executive Chef, Wind Creek Casino and Hotel at Atmore
From: WKRG.com, News5, Mobile-Pensacola, 1/2/2009