| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive05 |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole Pompano – (abt 1 lb); dressed |
| 3 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
lb |
Crab meat; picked for cartilage |
| 1 |
tb |
Chopped garlic |
| 1 |
|
Piece Parchment |
| 2 |
tb |
Chopped parsley |
| 1/2 |
c |
Fresh lemon juice |
| 1/4 |
c |
Chopped shallots |
| 1/2 |
lb |
Cubed butter; cold |
| 5 |
|
Sprigs Fried parsley |
|
|
Emeril.s Essence; see * Note |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
Preheat the oven to 400 degrees. Season the fish with 1 tablespoon olive
oil, salt and fresh black pepper. In a saute pan, heat the remaining 2
tablespoons olive oil. When the oil is hot, saute the fish for 2 minutes on
each side. Remove the fish from the pan. In a mixing bowl, toss the crab
meat with the garlic. Season with salt and pepper. Spread the crab meat
mixture over the fish. Fold the parchment in half lengthwise, and place the
fish on one half of the paper. Fold the remaining half over the fish and
roll the edges of the paper up to seal the fish tightly in the bag. The
parchment bag should form the shape of the fish. Place the parchment bag on
a baking sheet and bake for 10 to 12 minutes. In a sauce pan, combine the
parsley, lemon juice and shallots. Bring the liquid up to a simmer and
reduce the liquid by half, about 3 minutes. Whisk in the cold butter until
all the butter is incorporated. Season the sauce with salt and pepper. To
assemble, using a knife, cut the top of the bag to expose the fish. Spoon
the sauce over the fish and garnish with fried parsley and Emeril.s
Essence. This recipe yields 1 to 2 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A02 broadcast 01-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-23-1997
Recipe by: Emeril Lagasse
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