| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood |
|
Essnce05 |
2 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Thinly-sliced shiitake mushrooms |
| 1 |
c |
Thinly-sliced cooked artichoke bottoms |
|
|
Juice of 1 lemon |
| 1 |
tb |
Heavy cream |
| 1 |
tb |
Chopped green onions; plus |
|
|
Extra Chopped green onions; for garnish |
| 3 |
tb |
Unsalted butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Flour |
| 1 |
ts |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 1 |
|
Egg |
| 2 |
|
Six-ounce Snapper or redfish fillets |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Heat 1 tablespoon oil in a saute pan, add mushrooms and cook until tender.
Add artichokes and lemon juice and cook until juice reduces. Add cream and
reduce for 2 minutes. Add green onions and butter, whisking until melted
and incorporated. Season to taste with salt and pepper. Keep warm over very
low heat while you finish fish. Meanwhile, in a shallow plate combine flour
with Bayou Blast to taste. In another plate whisk egg with 1/4 cup water.
In a saute pan heat remaining oil. Season both sides of fish fillets with
salt and pepper, dredge in flour, dip in egg wash, then dredge in flour
again; add immediately to hot oil. Fry, watching carefully, and turning
when first side is golden brown, about 5 minutes in all. To serve, top
fillets with the sauce and garnish with green onions. This recipe yields 2
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2139 broadcast 08-26-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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