| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
French |
Emlive05 |
6 |
servings |
INGREDIENTS
|
|
=== PIPERADE MIXTURE === |
| 2 |
lg |
Green bell peppers |
| 2 |
lg |
Red bell peppers |
| 1 |
lg |
Yellow onion |
| 2 |
tb |
Olive oil; more or less |
| 2 |
|
Garlic cloves – (2 to 3); pureed |
| 1 |
ts |
Mixed herbs |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== FISH AND OTHER INGREDIENTS === |
| 3 1/2 |
lb |
Trimmed monkfish fillets |
|
|
Flour |
| 2 |
tb |
Olive oil |
| 1 |
c |
Dry white wine or French Vermouth |
| 1 |
c |
Fish or chicken broth |
|
|
Fresh Tomato Fondue; see * Note |
INSTRUCTIONS
* Note: See the "Fresh Tomato Fondue" recipe which is included in this
collection.
Wash, halve, stem and seed the peppers, and cut into very fine long thin
slices. Peel the onion, halve through the root, and cut into thin
lengthwise slices. Film a large frying pan with the oil, add heat for 4 to
5 minutes while you add the garlic, herbs and seasonings. Vegetables should
be partially cooked; they will finish with the fish. May be done in advance
to this point; let cool uncovered, then transfer to a bowl, cover and
refrigerate. Cut the fish into serving chunks. Just before you are to saute
it, season all sides with a sprinkling of salt and pepper, dredge lightly
in flour, and shake off excess. Into a second frying pan (or in the same
one, if you have done the vegetables ahead), pour in enough oil to film it
and set over moderately-high heat. When very hot but not smoking, add the
fish in one layer. Saute for 2 minutes, then turn and saute for 2 minutes
on the other side -- not to brown -- merely to stiffen slightly. Spread the
cooked vegetables over the fish. Pour in the wine and broth -- enough to
come halfway up the fish. Cover and simmer about 10 minutes. Fish is done
when it has turned from springy to gently-soft -- it needs a little more
cooking than other fish, but must not overcook and fall apart. Arrange fish
and vegetables on a hot platter and cover. Rapidly boil down the juices in
frying pan until almost syrupy, then spoon them over the fish, and serve,
surrounded by the optional Fresh Tomato Fondue. This recipe yields 6
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from - JULIA CHILD'S
MENU COOKBOOK by Julia Child From the TV FOOD NETWORK - (Show # EM-1A39
broadcast 04-25-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-11-1997
Recipe by: Julia Child
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