Red Fish Coubion | TigerDroppings.com

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Crawdaddy
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Slidell
Member since Sep 2006
12440 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.







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Winkface
New Orleans Saints Fan
Irony
Member since Jul 2010
30728 posts
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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
216 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.





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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
14243 posts

re: Red Fish Coubion


How did he make the whole thing? What's the recipe? Spill it.





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Count Chocula
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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.





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Crawdaddy
LSU Fan
Slidell
Member since Sep 2006
12440 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?






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Woody
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Member since Nov 2004
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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.






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Count Chocula
Yale Fan
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Member since Feb 2009
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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.






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gmrkr5
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BR
Member since Jul 2009
9549 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
4828 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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