Ingredients Jump to Instructions ↓

  1. 1 cup grated Parmesan

  2. 1 cup all-purpose flour

  3. 6 (4-ounce) blackfish fillets, skin on

  4. 1 teaspoon lemon juice Sea salt

  5. 2 tablespoons extra-virgin olive oil Silver Queen Corn Pudding , recipe follows Saute of Crab and Baby Corn, recipe follows Silver Queen Foam , recipe follows

  6. 6 teaspoons Louisiana caviar , for garnish

  7. 1 teaspoon minced fresh chives, for garnish

  8. 1 teaspoon fresh chive blossoms, for garnish

  9. 6 small sprigs fresh dill , for garnish

  10. 6 small sprigs fresh chervil , for garnish

Instructions Jump to Ingredients ↑

  1. In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture. In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp , about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed. To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives , chive blossoms, dill and chervil.


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