| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce08 |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Vidalia onions; shaved 1/4" rings |
| 1/4 |
c |
Dijon mustard |
| 1 |
tb |
Emeril's Essence; see * Note |
| 4 |
|
Pompano fillets -; (6 oz ea) |
| 1/4 |
c |
Bacon fat |
| 3 |
c |
Chicken stock |
| 1/4 |
c |
Chopped fresh chervil |
| 1 |
ts |
Minced shallots |
| 1 |
ts |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
c |
Mashed potatoes; hot |
| 1/2 |
c |
Red pepper paint; hot |
|
|
Fresh chervil sprigs |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees. Season each filet with Emeril's Essence.
Lightly rub each fillet with the Dijon mustard. Using a cloth napkin,
folded in half, cover the bottom half of the napkin with a fourth of the
shaved onion. Place the fillet directly on top of the shaved onions. Roll
the fish up tightly to the end. This will secure the crust around the fish.
In a saute pan, heat the bacon fat. When the fat is hot, saute the fish for
3 minutes on one side, or until the onions are seared and crispy. Flip the
fish over and finish cooking in the oven. Roast the fish for 8 to 10
minutes or until the fish is done. In a sauce pot, combine the chicken
stock, chervil, shallots, and garlic. Bring the liquid up to a boil and
reduce to a simmer. Simmer the liquid for 25 to 30 minutes. Season with
salt and pepper. Remove from the heat. Remove the fish from the oven. Mound
the potatoes in the center of the plate. Place the crusted fish directly on
top. Spoon the sauce around the fish. Garnish with the red pepper paint on
the rim and fresh chervil. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2343 broadcast 06-09-1997) 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
10-02-1997
Recipe by: Emeril Lagasse
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