FishWatch

Poached Wreckfish with Leek Veloute & Rock Shrimp

Corn and Leek Veloute
Ingredients:

 

1 cup butter
2 ears Silver Queen Corn, shucked and cut off cobb
1 leek, white part thinly sliced
1 ¾ cups flour
1 teaspoon Old Bay Seasoning
1 pinch, cayenne pepper
1 pinch, white pepper
¼ teaspoon cumin
1 ¾ cups heavy cream
2 ½ cups water
1 cup lobster stock
½ cup crab stock
Salt and pepper to taste

 

Combine all liquid ingredients and almost bring to a boil. In a medium stock pot melt the butter. Add
vegetables and sauté until leeks are translucent and corn has light golden color. Add flour and stir to
form roux (a thick paste). Add the hot liquid mixture, starting with small amounts at a time, slowly
thinning the roux to avoid forming lumps. Add spices. Let cook on low until sauce consistency is
achieved.

 

For Wreckfish
Ingredients:

1 quart chicken stock
1 teaspoon peppercorns
2 bay leaves
1 garlic clove, peeled
4, 6-ounce wreckfish filets
½ pound rock shrimp
1 tablespoon clarified butter

 

Bring chicken stock to 160 degrees, and add spices. Simmer for ten minutes. Add wreckfish and poach until an
internal temperature of 138 degrees is achieved. Melt butter in small sauté pan. Sauté the rock shrimp until
translucent. Top fish filets with rock shrimp and veloute.

 

Recipe credit: Chef Drew Hedlund of Fleet Landing Restaurant and Bar, Charleston, South Carolina