| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 4 |
|
Halibut fillets; (6-ounce) |
|
|
Salt |
|
|
Freshly ground black pepper |
| 4 |
ts |
Dijon mustard |
| 8 |
|
Thin slices prosciutto ham |
| 2 |
lg |
Idaho potatoes; peeled and passed |
|
|
; through the turning |
|
|
; mandoline, soaking |
|
|
; in cool water |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
Preheat the oven to 400 degrees F.
Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over
each fillet, covering completely. Wrap each fillet with 2 pieces of the
proscuitto ham. 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 fillets are crusted. In a large,
oven-proof saute pan, heat the 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. Garnish with chives. Serve immediately.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 657 Calories (kcal); 10g Total Fat; (14% calories from fat);
91g Protein; 45g Carbohydrate; 131mg Cholesterol; 485mg Sodium Food
Exchanges: 3 Grain(Starch); 12 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC69
Converted by MM_Buster v2.0n.
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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”