| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Plus 1/4 cup olive oil |
| 1 |
c |
Thinly sliced yellow onions |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
lb |
Assorted exotic mushrooms; cleaned, stemmed, |
|
|
; and thinly sliced |
| 1 |
c |
Fresh fava beans; shelled and |
|
|
; blanched |
| 2 |
ts |
Chopped garlic |
| 2 |
c |
Veal reduction |
| 1 |
tb |
Finely chopped fresh parsley leaves |
| 2 |
tb |
Butter |
| 4 |
|
Red snapper fillets; (4 to 6-ounce) |
| 2 |
c |
Fresh pea shoots |
INSTRUCTIONS
In a large saute pan, over medium heat, heat 2 tablespoons of the oil. Add
the onions. Season with salt and pepper. Saute for 2 minutes. Add the
mushrooms and fava beans. Season with salt and pepper and continue to saute
for 2 minutes. Stir in the garlic and veal reduction. Bring the liquid to a
simmer. Continue to simmer for 4 minutes. Stir in the parsley and butter.
Reduce the heat to low and keep warm. In another large saute pan, over
medium heat, heat the remaining cup of oil. Season both sides of the
fillets with salt and pepper. When the oil is hot, pan-fry the fillets for
4 to 6 minutes on each side, or until crispy. Remove from the pan and drain
on paper towels. In a small bowl, toss the pea shoots with a drizzle of
olive oil, salt and pepper. To serve, Spoon the mushroom mixture into the
center of each plate, lay the fillets over the sauce. Pile the pea shoots
in the center of the fish and garnish with parsley.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 212 Calories (kcal); 23g Total Fat; (95% calories from fat);
1g Protein; 2g Carbohydrate; 62mg Cholesterol; 235mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC54
Converted by MM_Buster v2.0n.
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