| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Essnce09 | 2 | servings | |
INGREDIENTS
| 1 | ts | Oil; for cooking |
| 2 | tb | Small-diced onions |
| 1 | tb | Small-diced celery |
| 1 | tb | Small-diced carrot |
| 1/2 | c | White wine |
| 1 | c | Fish stock or water |
| 2 | Six-ounce flounder fillets | |
| 1 | c | Chiffonnade of spinach leaves |
| 1 | ts | Chopped fresh thyme |
| 1 | tb | Small-diced tomatoes |
| 1 | tb | Unsalted butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a small wide bottomed saute pan, heat the oil, add the onion, celery, and carrot. Cook for 2 minutes. Add the wine and reduce for 1 minute. Add the stock, and bring to a boil, reduce to a simmer and add the fish fillets. Cover and simmer for 4 minutes. Uncover and carefully remove the fish, and place in a shallow bowl. Turn the heat up and reduce the liquid for 2 minutes. Add the spinach, thyme, tomatoes, and butter. Adjust the seasonings, and serve over the poached fish fillets. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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