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Juban’s - Petite Adrian

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7 oz filet of redfish
Egg wash
2 cups milk 3 whole eggs
Flour salt and white pepper to taste

1. Dip fish in egg wash; flour and sauté on high heat till golden on both sides
2. Place in 300-degree oven for 4 minutes

For sauce:

1 shallot sliced
2 clove garlic minced
1/2 teaspoon black peppercorn
Zest and juice 1 lemon
1/2 cup white wine
1 c veal stock
1 bay leaf
2 sprig fresh thyme
1 pound insulted butter

1. Toast peppercorns, sweat shallots and garlic; deglaze white wine
2. Add all other ingredients and reduce till almost dry
3. Whisk in butter a little at a time in low heat and strain out finished sauce

For topping:

1/2 c sliced mushrooms
1/4 c sliced green onions
2 oz jumbo crabmeat

1. Sauté mushrooms till golden brown
2. Add crab and season salt and pepper
3. Deglaze with a splash of white wine turn off heat
4. Finish with green onion


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