Salsify, Celery Root And Fennel Slaw With Crispy Fish And

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Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

2		Red, 6 ounce snapper
		filets
1/2	c	Flour, seasoned with 1
		tablespoon Essence
		Olive oil for frying
1/4	c	Chopped raw apple smoked
		bacon
1/2	c	Salsify, julienned and
		blanched
1/2	c	Celery root, julienned and
		blanched
1/2	c	Fennel, julienned and
		blanched
2	T	Rice wine vinegar
1 1/2	T	Sesame oil
1/4	c	Chopped peanuts
2	T	Chopped chervil
		Salt and pepper
1	c	Parsnip cream potatoes
8		Fried parsnip strips
1	T	Chopped chives

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE2286  For the slaw: In a saute pan, when the
pan is smoking hot, render the  bacon until crispy. Add the salsify,
celery root and fennel. Saute  for 1 minute, just to warm and remove.
In a mixing bowl combine all  the remaining ingredients with the
sauteed vegetables. Toss to  incorporate and season with salt and
pepper.  For the fish: In a saute pan, heat the olive oil. Dredge the
fish in  the seasoned flour, lightly coating each side. When the oil is
smoking hot, place the fish carefully in the hot oil. Saute for 2-3
minutes or until golden brown and crispy. Flip the fish over and
continue sauteeing for an additional 2-3 minutes or until golden and
crispy. Remove the fish and place on a paper-lined plate, to remove
any excess oil.  To assemble: Spoon the potatoes in the center of the
platter. Place  the fish directly on top of the potatoes. Mound the
slaw on top of  the fish. Garnish with the fried parsnips around the
edge of the  plate and sprinkle with the chives.  Yield: 2 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1372 Calories From Fat: 832 Total Fat: 97.7g Cholesterol: 77.5mg Sodium: 1012.6mg Potassium: 1986.4mg Carbohydrates: 107.6g Fiber: 25.8g Sugar: 1.7g Protein: 38.8g