| 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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