Name: Potato Crusted Gulf Fish with a Grilled Mushroom Relish
Ingredients: 1/2 c Olive oil; plus; 2 tb Olive oil; 1/2 c Small-diced yellow onions; Salt; to taste; Freshly-ground black pepper; to taste; 4 c Sliced assorted exotic mushrooms; (such as shiitakes; chantrelles, black; Trumpets; oyster, lobster etc.); 1 tb Chopped garlic; 1/2 lb Prosciutto ham; julienned; 1 tb Finely-chopped fresh parsley leaves; A drizzle of White Truffle Oil; 4 Pompano fillets -; (abt 6 to 8 oz ea); Emeril's Essence; see * Note; 4 ts Dijon mustard; 2 lg Idaho potatoes; peeled, passed; Through the potato threader; and; Soaking in cool water; 1 1/2 c Lemon Butter Sauce; see * Note

CATEGORY	CUISINE	TAG	YIELD
		Emlive05	4	servings

INGREDIENTS

1/2	c	Olive oil; plus
2	tb	Olive oil
1/2	c	Small-diced yellow onions
		Salt; to taste
		Freshly-ground black pepper; to taste
4	c	Sliced assorted exotic mushrooms
		(such as shiitakes; chantrelles, black
		Trumpets; oyster, lobster etc.)
1	tb	Chopped garlic
1/2	lb	Prosciutto ham; julienned
1	tb	Finely-chopped fresh parsley leaves
		A drizzle of White Truffle Oil
4		Pompano fillets -; (abt 6 to 8 oz ea)
		Emeril's Essence; see * Note
4	ts	Dijon mustard
2	lg	Idaho potatoes; peeled, passed
		Through the potato threader; and
		Soaking in cool water
1 1/2	c	Lemon Butter Sauce; see * Note

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" and "Lemon Butter Sauce"
recipes which are included in this collection.
Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 2
tablespoons of the olive oil. When the oil is hot, add the onions. Season
with salt and pepper. Saute for 1 minute, or until slightly wilted. Add the
mushrooms. Season with salt and pepper. Saute for 2 to 3 minutes. Add the
garlic, prosciutto and parsley. Continue to saute for 1 minute. Remove from
the heat and drizzle the relish with the truffle oil. Set aside. Season the
fillets with Emeril's Essence. Rub 1 teaspoon of the mustard over each
fillet, covering completely. Drain the potatoes. Season with salt and
pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one
pile of the potatoes, tightly. Cover the potatoes with a damp cloth until
ready to use. Repeat the process until all of the potatoes are crusted. In
a large oven-proof saute pan, heat the remaining oil. When the oil is hot,
carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the
first side, or until the crust is golden. Flip the fillets over and place
the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To
serve, spoon the sauce in the center of each plate. Place the crusted
fillets in the center of the sauce. Spoon the relish over the fillets.
Serve immediately. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B25 broadcast 03-17-1998) 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
03-17-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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