| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ew, Text, Import, Essence of, Eme | 1 | Servings | ||
INGREDIENTS
| 4 | (6-ounce) red snapper fillets | |
| Essence | ||
| 1/4 | c | Dijon mustard |
| 2 | lg | White potatoes,; peeled, cut crosswise |
| Salt and white pepper | ||
| 4 | tb | Olive oil |
| Garnish: | ||
| 1 | c | Red pepper coulis,; hot |
| 1 | c | Yellow pepper coulis,; hot |
| 1/2 | c | Fried herb salad |
| 1 | tb | Finely chopped parsley |
INSTRUCTIONS
Season each fillet with Essence. Lightly brush each fillet with the Dijon mustard. Pass each halved potato through the potato threader or grate potatoes using a box grater. Place the threaded potatoes in a mixing bowl and season with salt and pepper. Divide the threaded potatoes into 4 portions. Wrap each fillet with each individual portion of the threaded potatoes. Wrap the fish like a package. Wrap crosswise first and then lengthwise. Wrap the crusted fish tightly in a cloth napkin. This will secure the potato to the fish. In a large saute pan, heat the olive oil. When the oil is hot, saute the fish for 3-4 minutes on each side, or until golden. Remove from the pan and drain on a paper-lined plate. Season the fish with Essence. Yield: 4 serving Recipe By :ESSENCE OF EMERIL SHOW #EE2433 Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:39:24 -0400 From: Rowaan[SMTP:Rowaan@ix.netcom.com]
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