Pan-seared Trout With Anchovy Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emlive05 | 4 | Servings | ||
INGREDIENTS
| Drizzle of olive oil | ||
| 1/2 | lb | Baby zucchini |
| 1/2 | lb | Patty pan squash, baby |
| squash | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Olive oil |
| 1/4 | c | Minced shallots |
| 1 | T | Chopped garlic |
| 1/4 | c | Canned anchovies |
| 1/4 | c | Halved black olives |
| 1 | c | White wine |
| 8 | T | Cold butter, cubed |
| 4 | Fresh trout -, 8 to 10 oz | |
| ea gutted scaled | ||
| 1/2 | c | Flour |
| Bayou Blast, see * Note |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat the oven to 400 degrees. Toss
the baby vegetables with a drizzle of olive oil, salt and pepper.
Place the vegetables on a baking sheet and roast for 6 to 8 minutes,
or until golden and tender. In a saute pan, over medium heat, heat the
oil. When the oil is hot add the shallots and garlic. Season with
pepper. Saute for 1 minute. Add the anchovies and olives. Continue to
saute for 1 minute. Add the white wine. Bring the liquid to a simmer
and cook for 3 to 4 minutes. Remove from the heat and pour into a
blender. Blend until smooth. Place the mixture in a saucepan, and
whisk in a cube of the butter at a time, until all of the butter is
incorporated and the sauce thickens. Season with pepper. Season the
fish with salt and pepper. Season the flour with Bayou Blast. Heat the
oil in a large skillet. Dredge the fish in the seasoned flour, coating
each side completely, shaking off any excess. Carefully lay the fish
in the oil and pan-fry for 3 to 4 minutes on each side, or until
golden. Remove and drain on paper towels. Season with the Creole
seasoning. To serve, spoon the sauce in the center of each plate.
Arrange the vegetables in the center of the sauce. Lay the fish on top
of the vegetables and serve. This recipe yields 4 servings. Recipe
Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B41 broadcast 05-07-1998) 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 06-03-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 454
Calories From Fat: 149
Total Fat: 16.8g
Cholesterol: 197.2mg
Sodium: 294.3mg
Potassium: 1313.6mg
Carbohydrates: 20g
Fiber: 1.9g
Sugar: 1.9g
Protein: 44.2g