| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emlive05 | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Olive oil, plus |
| 2 | T | 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 | T | Chopped garlic |
| 1/2 | lb | Prosciutto ham, julienned |
| 1 | T | 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 | t | Dijon mustard |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 500
Calories From Fat: 416
Total Fat: 46.7g
Cholesterol: 39.7mg
Sodium: 1669.4mg
Potassium: 438.9mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: <1g
Protein: 17.3g