Dickie Brennan’s Andouille Crusted Fish recipe

There are a few dishes that would cause a riot if the recipe was modified or heaven forbid removed from the menu. The andouille crusted fish at Palace Café is one of those dishes. It’s the combination of andouille and local po-boy bread (for the crust) on fresh Gulf fish, surrounded by a sea of Crystal hot sauce beurre blanc. It’s elegant, it’s uniquely New Orleans and it’s delicious.

It’s a reason in itself to visit New Orleans, but if you’re unable to dine at Palace Café, or have been lucky enough to have tried it before and want to take a stab at recreating the dish at home, here’s the recipe:

Andouille Crusted Fish
6 oz Andouille sausage, coarsely chopped
(smoked pork sausage can be substituted)
1 Onion, coarsely chopped
5 T Oil blend
1 C Breadcrumbs
4 8oz Skinless, boneless fish fillets
Kosher salt and white pepper to taste

Hot Sauce Beurre Blanc
3/4 C Crystal Louisiana’s
Pure Hot Sauce
1/2 lb Butter, cold, diced

Chive Aïoli
1 bunch Chives
2 T Parsley, chopped
2 Egg yolks
2/3 C Garlic oil*
1 t Dijon mustard
1 Lemon, juice only

To make andouille crust, grind andouille in a food processor. Sauté ground andouille and onion in 2T oil over medium heat until sausage is lightly browned and onions are translucent. Puree in food processor. Add breadcrumbs and pulse until incorporated. Pre-heat oven to 350°. Season fish fillets on both sides with salt and pepper. Preheat about 3 T of oil in an oven-safe skillet over high heat. Sear the top side of the fillets, about 2 minutes, then flip fillets and drain any excess oil. Coat fillets with andouille crust. Bake for 5-10 minutes, or until fish is thoroughly cooked and breadcrumbs are toasted.

To make cayenne butter sauce, reduce hot sauce by 1/3 over medium heat. Reduce heat to low and whisk in cold butter a few pieces at a time. Whisk continuously until all butter has been added. Keep sauce warm over low heat.

To make chive aïoli, puree chives and parsley in a food processor. Add yolks and pulse until well mixed. Slowly add garlic oil*, then mix in mustard and lemon juice. Season with salt to taste. Aïoli should have a thin mayonnaise-like consistency. If necessary, mix in a little water to thin the aïoli. Pour or spoon aïoli into a pastry tube or plastic squeeze bottle and refrigerate. This can be done a day in advance.

*To make garlic oil, cook 2/3 C oil blend (80% vegetable oil, 20% olive oil) and 1/4 C chopped garlic over medium heat for 20 minutes, then strain and allow to cool.

To serve, ladle cayenne butter sauce onto each serving plate. Place andouille crusted fish on sauce and drizzle in a zig-zag pattern with chive aïoli.