Saturday’s premiere of the Louisiana Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board (LSPMB), was a seafood lover’s dream. Twelve of the state’s most talented chefs designed culinary delights featuring the main ingredient, Louisiana seafood. After the judges’ scores were tallied, Chef Brian Landry assisted by Chef Heather Young of Galatoire’s in New Orleans and Baton Rouge were the winning team with their Sautéed Cobia with Louisiana Crab Butter. Second place was Chef Phil O’Donnell of O’ Donnell’s Restaurant in Ponchatoula with his Mojo Gulf Shrimp and Panko Crusted Louisiana Crab Cake. Third place was Chef Brian Smith assisted by Chef Eric Mark of Randol’s Restaurant in Lafayette with their Kocho Crusted Louisiana Gulf Grouper.
“I took a very simple approach,” said Landry. “When you get access to great seafood like we do, you don’t have to do much to make it delicious.”
Sautéed Cobia with Louisiana Crab Butter by Chef Brian Landry of Galatoire’s Restaurant
Sautéed Cobia
8 each Cobia, 6-7 oz portions (Also try Lemon Fish or Pompano with this recipe)
2 cups all purpose flour
2 cups clarified butter
Salt and fresh ground pepper, to taste
Season fish with salt and pepper, and dust with flour. Cover the bottom of a large sauté pan with clarified butter and set over medium-high heat. Sauté for four to five minutes per side, until golden brown crust is formed.
Louisiana Crab Butter
5 each Louisiana whole gumbo crabs
2 lb. plugra unsalted butter (European style)
½ tsp paprika
1/8 tsp white pepper or dash of cayenne
½ tsp salt
¼ tsp turmeric
Place gumbo crabs in an 8 qt. (non-reactive) sauce pot. With a food mallet or potato masher, break up shells as well as possible. Add the butter and seasoning to the saucepot and place on a very low flame or burner. Allow shells to barely simmer or stew in the butter for 30-40 minutes. Continue during this cooking time, to crush shells more, to release all crab flavor. Turn off heat; allow crab butter to set for 10 minutes. Strain butter through a very fine chinois or strainer into a stainless bowl. Place stainless bowl with butter over a large bowl filled with ice water. Whisk butter until it starts to solidify and become firm, but not too tight. Place butter into a food processor with an additional 1/3 pound of butter (cut into small pieces.) Blend crab butter with fresh butter together.
“I took a very simple approach,” said Landry. “When you get access to great seafood like we do, you don’t have to do much to make it delicious.”
Sautéed Cobia with Louisiana Crab Butter by Chef Brian Landry of Galatoire’s Restaurant
Sautéed Cobia
8 each Cobia, 6-7 oz portions (Also try Lemon Fish or Pompano with this recipe)
2 cups all purpose flour
2 cups clarified butter
Salt and fresh ground pepper, to taste
Season fish with salt and pepper, and dust with flour. Cover the bottom of a large sauté pan with clarified butter and set over medium-high heat. Sauté for four to five minutes per side, until golden brown crust is formed.
Louisiana Crab Butter
5 each Louisiana whole gumbo crabs
2 lb. plugra unsalted butter (European style)
½ tsp paprika
1/8 tsp white pepper or dash of cayenne
½ tsp salt
¼ tsp turmeric
Place gumbo crabs in an 8 qt. (non-reactive) sauce pot. With a food mallet or potato masher, break up shells as well as possible. Add the butter and seasoning to the saucepot and place on a very low flame or burner. Allow shells to barely simmer or stew in the butter for 30-40 minutes. Continue during this cooking time, to crush shells more, to release all crab flavor. Turn off heat; allow crab butter to set for 10 minutes. Strain butter through a very fine chinois or strainer into a stainless bowl. Place stainless bowl with butter over a large bowl filled with ice water. Whisk butter until it starts to solidify and become firm, but not too tight. Place butter into a food processor with an additional 1/3 pound of butter (cut into small pieces.) Blend crab butter with fresh butter together.
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