Chef Sean Fulford

A Texas Seafood Feast with Chef Sean Fulford of The Bistro at Flat Creek Estate – Marble Falls, TX

In this video, you’ll learn how to make Chef Sean’s Texas Redfish Cioppino (with Texas-raised redfish and wild-caught Texas Gulf shrimp), as well as his Shrimp Crepes with Lemon Beurre Blanc. Of course, Chef Sean buys his seafood from Quality Seafood Market! You can sample his cuisine at The Bistro on Friday – Sunday from 11:00 a.m. to 4:00 p.m. (reservations are recommended). His menu changes monthly; click here to view Chef Sean’s most recent culinary innovations. Click here for a map and driving directions.

 

Caramelized Onion and Shrimp Crepes (Chef Sean Fulford, Flat Creek Estate)

Makes Four Crepes

12 oz. Baby Shrimp, PUDs (Peeled and un-deveined Shrimp)
2 T Caramelized onions
¼ tsp. Fennel seed, toasted, finely ground
1 tsp. Italian Parsley, chiffonade
2 oz. White wine
Salt & Pepper Mix to taste (10 parts Kosher Salt to 1 part Ground White Pepper.)
4 ea. Crepe shells (recipe follows)
1 ea. Chive garnish
2 oz. Lemon Beurre Blanc (recipe follows)
1 ea. Viogner, Bottle, Flat Creek Estate 2010

Toss onions and baby shrimp in hot sauté pan for twenty seconds. Add fennel and parsley. Deglaze with white wine. Reduce until almost no liquid (no more than a minute). Add Salt and Pepper Mix. Roll shrimp sauté into 7” crepe shells. Top with Lemon Beurre Blanc and garnish with Chives. Serve with slightly chilled Flat Creek Estate Viogner 2010.

Lemon Beurre Blanc (Chef Sean Fulford, Flat Creek Estate)

½ oz. Olive Oil
1 oz. Garlic, fresh, rough chopped
1 oz. Shallot, fresh, rough chopped
15 ea. Black Peppercorns
1 ea. Bay Leaf
3 ea. Thyme Sprigs, fresh
1 oz. Lemon Juice, fresh
2 oz. White Wine
Salt & Pepper Mix to taste, about 1/2-1 tsp. (10 parts Kosher Salt to 1 part Ground White Pepper)
2 oz. Heavy Cream
12 oz. Butter

Place first six ingredients in saucepan and sauté for 1-2 minutes or until translucent. Do not brown. Deglaze with white wine and lemon juice. Add Salt. Reduce by half then add cream. Reduce until thick. Do not brown. Remove from heat. Allow to cool for 30 seconds. Place on low heat and slowly incorporate all of the butter while maintaining a sauce temperature between 95° and 110°. (Tip: Feel behind your ear. The sauce should be just hotter than body temp.) If the sauce gets too hot, add more butter. If it gets too cold, add butter more slowly. Once all of the butter is emulsified, pass sauce through fine mesh strainer. Adjust salt and pepper to taste. Hold sauce between 95° and 110°. Serve immediately.

Crepe Batter

1 c. all-purpose flour, sifted
2 eggs
1/2 c. milk
1/4 tsp. salt
2 T melted butter, plus more for greasing the pan
1 oz. sugar

Beat the eggs with a whisk in a large bowl. Whisk in the salt and sugar. Then whisk in the milk. Whisk in the flour until no lumps remain. Gently mix in the melted butter. Let batter sit in the refrigerator, covered, for at least 30 minutes (up to 12 hours). Heat an 8″ nonstick skillet over medium heat. Add about 1/2 tsp. of butter to the pan followed by about 1/3 c. of batter. Swirl the pan coat the entire surface of the pan with batter. Cook 30 seconds to 1 min. , or until the crepe has set and browned slightly on the bottom . Gently flip the crepe and cook another 30 seconds to 1 min. Note: add a small amount of butter to the pan after each crepe.