| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce06 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Softened butter |
| 1 1/2 |
ts |
Flour |
| 1 |
c |
One-inch balls of Idaho potatoes; (Parisian) |
| 1 1/2 |
c |
Light stock or water |
| 1/2 |
ts |
Saffron threads |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Two-ounce Fillets of halibut; (thin |
|
|
Pieces) |
| 1/2 |
c |
Thinly-sliced carrots |
| 1/2 |
c |
Julienned spinach leaves |
| 1 |
tb |
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
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