INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F.
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 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 small saute pan,
over medium heat, render the Capicola ham until crispy, about 2 to 3
minutes. Remove from the heat and turn into a mixing bowl. Add the
blanched zest, bread crumbs and 1 tablespoon of the olive oil. Season
with Creole seasoning. Mix well. Season the fillets with Creole
seasoning. Rub the top of each cedar plank with olive oil. Place each
fillet on a plank. Sprinkle the crust over each fillet. 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 a drizzle of lemon butter sauce and Hilda's Maw
Maw Slaw.
Yield: 4 servings
Recipe courtesy Emeril Lagasse 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC24
Converted by MM_Buster v2.0l.

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