Chef Tenney Flynn recently appeared on New Orleans Gourmet TV with Maria Muro. You can prepare this dish at home with his recipe.
Sautéed Louisiana Red Snapper with Shiitakes, Country Ham, Lump Crab and Pea Shoot Butter
16 large Shiitake mushroom caps
2 oz. Country Ham, julienned (Tasso may be substituted)
½ lb. fresh jumbo lump crab, picked
4, 6-7 oz. Red Snapper portions, scaled and scored
1 stick salted butter, cut up in 1/2″ chunks
2 oz. boiling water
3 Tbs. Fresh pea shoots, chopped
Canola or olive oil
Additional pea shoots for garnish
Preheat two medium-size sauté pans. Place about a cup of all-purpose flour on a pie tin or dinner plate. Season both sides of the snapper with salt and black pepper and dredge into the flour. Place a tablespoon each of oil and butter into one of the preheated sauté pans, remove the fish and shake off the excess flour.
Place the filets skin side down in the hot oil and butter and cook on medium to high heat for about four minutes. Turn and continue cooking for another two or so minutes.
Put approximately 1 teaspoon each of oil and butter in the other hot pan and add the shiitake caps. Cover and cook for 2-3 minutes, stirring occasionally.
Place 2 ounces water in a thick coffee mug and microwave on high until boiling. Add the cut up butter and blend with an immersion blender until creamy and emulsified. Add the pea shoots and continue blending until smooth. Reserve warm.
Add the picked crabmeat and the julienned ham to the cooked shiitakes. Toss to heat.
To serve, divide the mushroom, ham and crabmeat mixture equally in the center of four warmed plates. Pour two tablespoons sauce around the mushrooms, top with the fish filets and garnish with pea shoots. Serve immediately.
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