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1 cup hot Water
1 cup melted Butter
4 Eggs
1 cup Flour
1/4 cup diced Celery
1/4 cup diced Onion
1 Bay Leaf
1/2 cup Crabmeat
1/2 cup Shrimp
4 drops Hot Sauce
1 tablespoon Mustard
1 tablespoon Salt and Pepper, mixed
1/2 cup dry White Wine
1 large Redfish or 4 -12 oz Redfish
Make a roux of hot water, butter and eggs in a heavy pan. Add the flour; stir until thick and smooth over medium heat (about 15 minutes). In a frying pan, sauté the celery,onion, bay leaf, crabmeat, shrimp, hot sauce, mustard, salt and pepper in additional butter. Add the roux to the sauce mixture; simmer 5 minutes. Remove the bay leaf. Add the wine. Stuff the redfish. Bake in 350° oven for 40-60 minutes.
Serves 4.
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