He snagged the King of Louisiana Seafood crown earlier this summer—now Chef Ryan Trahan has been dubbed King of American Seafood, earning top honors at the Great American Seafood Cook-Off in early August with cracklin’ crusted red snapper, buttermilk chili consommé, burnt leek oil, fermented cream, pickled crawfish tail and spring vegetable salad, micro radish, and bowfin caviar. Trahan first worked up a fervor in Acadiana diners with his experimental fare at now-dark Dark Roux, but with his new role as executive chef at the Blue Dog Café in Lafayette, and its spin-off in Lake Charles, Trahan is rapidly proving the power of a tireless food geek let loose on Louisiana classics. Here’s a surefire recipe to try at home.
Chef’s note: Curing the fillets in equal parts salt and sugar for thirty minutes will lead to a firmer fish. Just rinse off before cooking. In lieu of pompano, try tripletail or speckled trout.
Ingredients:
- 4 pompano fillets (7–8 oz., skin off and bones removed)
- 2 lemons (sliced ¼ inch thick)
- 8 sprigs of thyme (whole, about four inches in length)
- 4 fresh bay leaves
- 8 garlic cloves, sliced thin
- 6 oz. cold-pressed pecan oil
- Roasted Cherry Tomatoes (see recipe below)
- 2 lbs. sautéed Swiss chard
For the roasted cherry tomatoes:
- 20 cherry tomatoes (halved)
- 1 tbsp. olive oil
- 1/4 tsp. kosher salt
For the sautéed Swiss chard:
- 1.5 oz. cold pressed pecan
- 2 lb. Swiss chard
- 3 cloves (minced)
- 1 oz. white wine (preferably chardonnay)
- 2 lemons (juiced)
- salt (to taste)
- black pepper (to taste)
Method:
For the roasted cherry tomatoes: Set the oven on high broil (500 F). Combine all ingredients in a small mixing bowl and toss to coat evenly. Let tomatoes rest in the cooler to draw out juices. Remove from cooler, drain any standing liquid, and place skin side up on parchment-lined baking sheet. Broil for 5 minutes until skin starts to char. Remove from oven and set aside to cool.
For the Swiss chard: Prepare Swiss chard by separating the leaves from the stems. Set aside the leaves and small dice the stems.
Heat pecan oil in a large sauté skillet over medium high heat 1 minute or until oil is hot. Add the diced stems to the pan and sauté 1 minute while maintaining the heat of the skillet.
Once stems are tender add the leaves, toss, and sauté for 30 seconds. Add garlic, toss and sauté 30 seconds. Deglaze with the white wine and cook for another 30 seconds. Remove pan from the heat and add lemon juice, salt, and black pepper. Serve immediately.
For the pompano:
Preheat oven to 400 F.
Prep fish by making sure it is trimmed of all cartilage, skin has been removed, and bones have been picked and discarded.
Cut a piece of parchment paper about 2 inches longer than the fish. Fold the paper in half lengthwise, then open it flat. Place lemon slices, thyme, bay leaves, and sliced garlic on one half of the paper. Pour 1 oz of pecan oil on top of the herbs and use the rest to fully coat each fillet. Place each fillet on top of the lemon and herbs on the parchment paper. Spread the roasted tomatoes evenly over the fish. Fold the other parchment half over the fish and roll the edges to seal the fish tightly in the bag. The bag should be formed in the shape of the fish.
Place the bag on the baking sheet and bake for 10 to 12 minutes.
To serve cut away the top of the bag and serve. Garnished with fresh, chopped parsley or basil to give it a little flair.
