INGREDIENTS

INSTRUCTIONS

LEMON BUTTER SAUCE
FRENCH GREEN BEAN RELISH
1. Season the fish with salt and pepper. Rub both sides lightly with the
mustard.
2. With a potato threader, cut the potatoes into long, spiral curls. Season
the curls with salt and pepper. Wrap each fish tightly with the curls.
3. Place the fish in a damp, clean kitchen cloth, roll up tightly to adhere
the potatoes to the fish, and remove the cloth. In a large saut&eacute pan,
over medium heat, add the oil.
4. When oil is hot, pan-fry for 4 to 6 minutes on each side or until golden
brown. Remove and drain on paper towels. Season with Essence. To serve,
spoon the sauce in the center of each plate. Spoon the relish in the center
of each sauce. Lay the fish directly on the top of the relish. Garnish with
parsley.
Yields: 4 servings
Lemon Butter Sauce:
1. In a saucepan, over medium heat, combine the shallots, lemon juice,
salt, pepper, garlic, and wine. Bring the liquid to a boil. Reduce the heat
to medium and simmer for about 6 minutes or until the liquid reduces by
half.
1. Add the cream and continue to simmer for 4 minutes. Whisk butter, one
chip at a time. Remove from the heat and serve.
Yields: about 2 cups
French Green Bean Relish:
1. In a large saute pan, over medium heat, add the oil. When the oil is hot
add the onions. Season with salt and pepper.
2. Saute for 1 minute. Add the peppers. Season with salt and pepper.
Continue to saute for 2 minutes. Add the green beans and garlic. Season
with salt and pepper. Continue to saut&eacute for 2 minutes. Remove from
the heat and serve.
Yields: 4 servings
This recipe copyright C 1998 Emeril's TV Dinners.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse's new cookbook, "Emeril's TV
Dinners"
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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