| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce06 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | t | Softened butter |
| 1 1/2 | t | Flour |
| 1 | c | One-inch balls of Idaho |
| potatoes Parisian | ||
| 1 1/2 | c | Light stock or water |
| 1/2 | t | Saffron threads |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Two-ounce Fillets of | ||
| halibut thin | ||
| Pieces), Pieces | ||
| 1/2 | c | Thinly-sliced carrots |
| 1/2 | c | Julienned spinach leaves |
| 1 | T | Thinly-sliced green onions |
INSTRUCTIONS
In a small bowl combine the butter and the flour, set aside. In a shallow, wide bottomed pan, place the potatoes, stock, saffron, and 1/2 teaspoon of salt. Bring to a boil and simmer for 1 minute. Add the halibut fillets and carrots. Cover and simmer for 4 minutes. When cooked, carefully remove it and add the spinach and green onions to the broth. While stirring with a spoon, add the flour butter mixture to the broth. The stock will thicken instantly, allow it to boil for 2 minutes. Taste and adjust the seasonings. Pour this sauce over the fish and arrange the vegetables. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2191 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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