| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main, Dish |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
White wine |
|
|
Juice from 1 lemon |
| 1 |
|
Bay leaf |
| 8 |
|
Peppercorns |
| 1/2 |
ts |
Chopped fresh thyme |
| 1/4 |
c |
Heavy cream |
| 8 |
oz |
Cold butter; cubed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Zest and juice of 2 lemons |
|
|
Zest and juice of 2 oranges |
| 2 |
tb |
Grated horseradish |
| 4 |
tb |
Chopped cilantro |
|
|
Kosher salt; to taste |
|
|
Sugar; to taste |
| 2 |
|
Trout fillets; skin off – (8 oz ea) |
|
|
Emeril's Essence; see * Note |
|
|
Olive oil; for drizzling |
| 2 |
|
Ten-inch untreated cedar planks |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees.
In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf, and
thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes.
Add the cream and bring the liquid back to a boil and reduce by half, about
2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter
is incorporated. Season the sauce with salt and pepper. Strain the sauce
through a fine mesh strainer and keep warm.
Bring a small pot of salted water to a boil. Blanch the lemon and orange
zest for 1 minute. Remove the zest from the water and shock in an ice bath.
Remove the zest from the ice bath and pat dry. In a mixing bowl, combine
the horseradish, blanched zest, lemon juice, orange juice, and cilantro.
Season the crust with the kosher salt and sugar. Season the fillets with
Emeril's Essence. Rub the top of each plank with olive oil. Place one
fillet on each plank. Divide the crust in half and cover the top of each
fillet with the crust. Place the planks on a sheet pan and place in the
oven. Bake the fillets for 12 to 15 minutes or until the crust is golden
and the fish is flaky. Serve the planks with butter sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1997
Recipe by: Emeril Lagasse
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