| 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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