BY: PHOTOS: CHERYL GERBER

A Fresh Outlook - Chef Alan Gilbert brings an innovative approach to cuisine at the Marigny Brasserie

Appetizer
Escargot en Croute
Served with wild mushrooms and marchand du vin

EntrÉe
Pan-seared redfish Served on a celery root and Louisiana Gulf shrimp croquette with Creole tomato beurre blanc and asparagus

Dessert
Vanilla crème BRÜlÉE











Creole Tomato Beurre Blanc
1 tblsp. shallots, finely chopped
1 bay leaf
1/4 cup white wine
1/4 cup shrimp stock
1 tblsp. Champagne vinegar
1 tblsp. lime juice
1/4 cup butter (refrigerator cold)
1 Creole tomato (peeled, seeded and diced)
2 green onions (sliced very thin)
Salt and pepper, to taste
Cayenne pepper

In a medium sized pot, simmer shallots, bay leaf, wine, shrimp stock, vinegar and lime juice until reduced by 1/4 original volume. Remove from heat and add butter a little at a time while stirring constantly until the sauce is creamy. Add tomatoes, green onions, salt and pepper. Keep warm on side of stove.

Louisiana Gulf Shrimp and Celery Root Croquette
1 lb. celery root, peeled and quartered
5 oz. Yukon Gold potatoes, peeled
2 quarts shrimp stock
1/2 lb. Louisiana Gulf shrimp, peeled, deveined and puréed
3 cups Panko (Japanese breadcrumbs)
1 cup flour
6 eggs, beaten
4 tblsp. olive oil

In a large pot, put celery root and potatoes. Add shrimp stock, and on medium heat cook 35 to 45 minutes, until soft. Remove from heat and strain. Purée celery root and potatoes until smooth. Cool. Add shrimp purée. Using a ring mold, place mixture inside to portion. Using flour, eggwash and Panko, coat mixture to form a croquette. In a medium sized sauté pan, add olive oil at medium heat. Sauté croquette for 2 minutes on each side. Reserve in a warm oven. Makes about six croquettes.

Redfish
4 7-oz, redfish filets
3 or 4 large Louisiana Gulf shrimp, peeled and deveined (per fish filet)
Salt and pepper, to taste Slice of lemon
1 lb. asparagus, blanched

Season redfish with salt and pepper and finish with a squeeze of lemon. In two medium-sized pans, over medium-high heat, place generous pats of butter. Cook until foam subsides. Place redfish and shrimp in one pan and cook for two minutes on each side. Place blanched asparagus in the other and cook until al dente.

Place croquette on plate, lean the cooked redfish against it and top with Creole tomato beurre blanc and serve with asparagus. Serves 4.

The Marigny Brasserie, 640 Frenchmen St., 945-4472