| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Essnce06 |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Escolar fillets -, 4 |
|
|
fillets |
| 3 |
T |
Olive oil |
|
|
Emeril's Essence, see * Note |
| 2 |
T |
Minced shallots |
| 1 |
T |
Minced garlic |
| 1 |
lb |
Crawfish tails |
| 2 |
c |
Heavy cream |
| 1 |
T |
Crystal hot sauce |
| 1 |
T |
Worcestershire sauce |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1 |
T |
Unsalted butter |
| 1/4 |
c |
Chopped green onions |
| 1/4 |
c |
Grated Parmigiano-Reggiano |
|
|
cheese |
| 8 |
|
Pieces Fried arugula |
| 2 |
T |
Brunoise red peppers |
| 2 |
T |
Brunoise yellow peppers |
INSTRUCTIONS
Note: See the "Emeril's Essence Information" recipe which is included
in this collection. Preheat the grill. Season the fish with 2
tablespoons olive oil and Emeril's Essence. In a saute pan, heat the
remaining olive oil. When the oil is hot, saute the shallots and
garlic for 30 seconds. Add the crawfish and season with Emeril's
Essence. Saute for 1 to 2 minutes. Add the cream, Crystal, and
Worcestershire sauce. Bring the liquid up to a boil and reduce to a
simmer. Simmer the cream until it thickens and reduces by half, about
4 to 5 minutes. Mount in the butter. Reseason and fold in the green
onions. Place the fish on the grill and grill for 5 to 6 minutes on
each side. Spoon the sauce in the center of the plate. Lay the fish
across the sauce. Garnish with the fried arugula, cheese, and peppers.
This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast
10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 12-11-1996 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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