| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Essnce06 | 4 | servings | |
INGREDIENTS
| 2 | lb | Escolar fillets -; (4 fillets) |
| 3 | tb | Olive oil |
| Emeril's Essence; see * Note | ||
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1 | lb | Crawfish tails |
| 2 | c | Heavy cream |
| 1 | tb | Crystal hot sauce |
| 1 | tb | Worcestershire sauce |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Unsalted butter |
| 1/4 | c | Chopped green onions |
| 1/4 | c | Grated Parmigiano-Reggiano cheese |
| 8 | Pieces Fried arugula | |
| 2 | tb | Brunoise red peppers |
| 2 | tb | 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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