| 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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