| 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]
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”