Red Fish Coubion | TigerDroppings.com
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Crawdaddy
LSU Fan
Slidell
Member since Sep 2006
12692 posts

Red Fish Coubion

Watchin John Besh this weekend cook one on his show. Looked good and very simple. I like simple dishes. Was made the way I expected. Nothing more.
Unitl he got fancy with his crabs. He took crab halfs and tosed them in a shallow pan with olive oil. I never tried this. Does this do anything extra that is worth doing? He then tossed in shrimp and kept stiring for a while. Then he put the crabs and shrimp in the coubion. Looked good, I just never heard of putitng crab halfs in a a hot pan of oil.



Winkface
New Orleans Saints Fan
Dickbag, Vile Cuntbag, Manhater
Member since Jul 2010
32138 posts

re: Red Fish Coubion
courtbouillon


(not trying to be a bitch, just helping to educate the masses)


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coloradoBengal
LSU Fan
Member since Sep 2007
32608 posts

re: Red Fish Coubion
quote:

Then he put the crabs and shrimp in the coubion. Looked good, I just never heard of putitng crab halfs in a a hot pan of oil.



Well, I never heard of putting crabs and shrimp in a courtbullion. Sounds tasty, though.


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Coach Yo
LSU Fan
New Orleans
Member since Apr 2004
225 posts

re: Red Fish Coubion
I've had that dish many times at Luke's, Besh's restaurant in the New Orleans CBD. It is excellent.


CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Red Fish Coubion
I can see where a stock made with crabs might give it a little kick in overall flavor, but not too much else. There are a few things that are family secrets for a courtboullion that will make taste buds dance.
This post was edited on 1/23 at 9:24 am


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AlaTiger
LSU Fan
Member since Aug 2006
15114 posts

re: Red Fish Coubion
How did he make the whole thing? What's the recipe? Spill it.


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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
50720 posts

re: Red Fish Coubion
Red fish is good for a courtbullion becasue of its firmness. It tends not to fall apart in the liquid, just dont stri too much.


Crawdaddy
LSU Fan
Slidell
Member since Sep 2006
12692 posts

re: Red Fish Coubion
It looked very good. Once he put in the crabs, shrimp, and then lump crab meat, he called it Uptown coubion (courtboullion)

I just never pan fried crab halfs (gumbo crabs) before. Is this something that brings out flavors that are different than just tossing the crabs into the courtboullion pot?


Woody
LSU Fan
Member since Nov 2004
2232 posts

re: Red Fish Coubion
I've had his version at Luke as well and it is indeed delicious. However, while the base recipe is fairly traditional, he definitely strays a bit by including shrimp, crab, and oysters at the tail end of the recipe. It's good, just dressed up a bit.

When I make courtbouillon, I'm usually just cleaning all my fish out the freezer, not too concerned with dressing it up.


Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
50720 posts

re: Red Fish Coubion


quote:

I just never pan fried crab halfs (gumbo crabs) before.
Never seen that done either. I'm happy with just the regular crab.


gmrkr5
LSU Fan
BR
Member since Jul 2009
10021 posts

re: Red Fish Coubion
I've never used crabs but I always put shrimp in my courtbouillon


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JasonL79
New Orleans Saints Fan
Gretna
Member since Jan 2010
5003 posts

re: Red Fish Coubion
quote:

quote:


I just never pan fried crab halfs (gumbo crabs) before.


Never seen that done either. I'm happy with just the regular crab.


I have Besh's newest cookbook and he talks about toasting/pan frying the crabs in olive oil. Said it gives off a really nice flavor that adds to the dish.


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