Breaded Redfish
Pea Purée, Green Garlic-Onion Relish, Honey, Chives
Chef Frank Hermosilla of Theodore Rex | Houston, TX
Adapted by StarChefs | October 2025 | Photo: Will Blunt
INGREDIENTS
Pain de Mie:
Yield: 4 loaves
1.1 kilograms bread flour
1.7 kilograms durum flour
106 grams milk powder
278 grams granulated sugar
38 grams instant yeast
69 grams kosher salt
106 grams egg yolks
63 grams whole milk
150 grams tempered butter
Relish:
Yield: 1 cup
60 grams fermented spring onion tops, brunoise
40 grams fermented spring onion bulbs, brunoise
40 grams fermented green garlic, brunoise
20 grams grated garlic
30 grams brunoise shallots
30 grams extra virgin olive oil
Zest of 1 lemon
Pea Purée:
Yield: 3 pints
1½ pounds blanched green peas, blanching liquid reserved
Grapeseed oil
Xanthan gum
Kosher salt
Sauce:
1 onion, thinly sliced
Neutral oil
Kosher salt
1 pint white wine
Bones from 2 redfish, smoked with mesquite wood chips
100 grams diced onions
100 grams diced celery
15 grams bonito flakes
20 grams kombu
15 grams thyme sprigs
10 grams toasted fennel seeds
Bonito Powder:
Bonito flakes
Redfish:
One 5-pound redfish fillet, cleaned and pin bones removed
Kosher salt
To Assemble and Serve:
1½ ounces fumet
2 teaspoons brunoise celery
1 teaspoon bruinose onions
All-purpose flour
Egg wash
6 tablespoons unsalted butter, diced
Diced chives
Honey
Ground black pepper
Lemon zest
METHOD
For the Pain de Mie:
In the bowl of a stand mixer fitted with a dough hook, mix all ingredients and 1.7 kilograms water 30 minutes on high speed, or until dough passes windowpane test. Let rest 10 minutes. Divide dough into 4 loaves, approximately 1.3 kilograms each. Place each loaf into a 4x4x16-inch Pullman loaf pan. Shape by folding the bottom into the center, then the top to the bottom. Once stretched to fill pan, let sit 10 minutes, seam side down. Fold the bottom of the loaf into the center, then the top into the center, and finally the top to bottom, sealing the seam with the palm of your hand. Transfer loaves into greased pans, seam side down. Let sit 5 minutes. Press dough with fists to evenly line bottom of the pan. Cover with lids and proof 2 hours, until dough is just touching the lids. Heat combination oven to 350°F at one-hundred percent humidity with the fan setting on speed 3. Bake 20 minutes. Rotate pans and bake additional 20 minutes. Remove from pans and let cool on wire racks. Once cooled, wrap loaves tightly in plastic wrap and refrigerate.
For the Relish:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Pea Purée:
Working in batches, purée peas in a Vitamix Commercial blender, adding reserved blanching liquid if needed. With the machine running, slowly stream in oil. Blend until mixture is fully emulsified. Add xanthan gum. Blend until desired consistency is achieved. Season with salt. Transfer to an airtight container and refrigerate.
For the Sauce:
In a saucepan over medium-high heat, add sliced onions. Season with oil and salt. Sweat until onions are soft and translucent. Deglaze pan with wine. Cook until liquid is reduced by seventy-five percent. Add smoked fish bones and enough cold water to submerge. Bring to a boil, then reduce heat and let simmer 45 minutes. Strain through a chinois. Remove from heat and add diced onions, celery, bonito flakes, kombu, thyme, and fennel seeds. Let cool. Strain, transfer to an airtight container, and refrigerate.
For the Bonito Powder:
Heat oven to 325°F. Place bonito flakes on a sheet tray and toast 5 minutes. Let cool. Transfer to a food processor and mix until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Redfish:
Place redfish fillet on a clean work surface. Portion into two 6-inch pieces. Place in a nonreactive container. Cover with enough fifteen-percent salt brine to submerge. Let sit 25 minutes. Rinse and set aside.
To Assemble and Serve:
Heat broiler. Place 1 loaf Pan de Mie on a clean work surface. Trim ends and cut in half. Thinly slice Pan de Mie on a deli slicer. Set aside. In a saucepan over medium heat, add fumet, celery, and onions. Bring mixture to a boil. Add 5 tablespoons butter. Stir until butter is melted and well combined. Add additional celery, onions, and fumet as needed until desired flavor is achieved. Reduce heat and keep warm. Place Redfish on a clean work surface. Dust skin side with flour, then brush with egg wash. Top with 2 slices Pain de Mie and press down until bread is fully adhered to fish. Trim into desired sized rectangles. Score Pan de Mie topping. Transfer breaded Redfish to a sizzle tray and broil 90 seconds. Set aside. In a sauté pan over medium heat, melt remaining 1 tablespoon butter. Add breaded Redfish, bread side down. Baste until bread is golden and fish is cooked through. Brush with additional butter and honey, then season with bonito powder, black pepper, and lemon zest. Using score marks as a guide, slice Redfish into strips. Set aside. Spread desired amount Pea Purée on a serving plate. Top with warmed brunoise vegetable sauce, desired amount Sauce, and 4 dollops Relish. Top with Redfish in desired pattern. Garnish with chives.
