On this week's edition of Louisiana Eats! we hear about a new program developed by LSU that allows consumers the opportunity to buy fresh catches directly from our state's fishermen.
Then we'll visit the kitchen of GW Finns to speak with Chef Tenney Flynn about safely handling seafood before it hits the pan.
And you’ll want to hear about the secret ingredient Ryan Hughes received from one of his hip friends in California. Here’s a hint: it had to be sent through the mail in an airtight container.
Creole Meuniere Sauce
Yields approximately 1/2 cup, enough to sauce 6 fish fillet
1/2 cup veal stock
2 tablespoons Worcestershire sauce
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste
Add veal stock to a small stainless sauce pot. Bring to a boil then reduce heat. Cook stock until it is reduced by 1/3 of its original volume. Add Worcestershire sauce, and the juice of 1 lemon. Bring to a boil and cook for 1-2 minutes. Reduce heat, then whisk in the butter gradually to incorporate. When all of the butter has been added, remove from heat and set aside in a warm place.