Redfish Amandine With Brabant Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Emlive10 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Idaho potatoes, peeled |
| medium | ||
| diced | ||
| 4 | Redfish fillets, 6-ounce | |
| Creole seasoning | ||
| 2 | c | Flour, seasoned |
| 2 | Eggs, beaten with 2 | |
| tablespoons milk | ||
| 8 | T | Butter |
| 2 | T | Minced shallots |
| 1 | t | Chopped garlic |
| 1/2 | c | Fine dried bread crumbs |
| 1 | c | Sliced almonds |
| 1/2 | Lemon, juiced | |
| 1 | T | Chopped fresh parsley leaves |
| 1 | c | Parsley sprigs, packed |
| 32 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Preheat the fryer to 365 degrees F. Fry the potatoes until golden brown. Season the fillets and flour with Creole seasoning. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off. Dredge the fillets back into the seasoned flour, coating completely. In a large cast iron skillet, over medium heat, add 2 tablespoons of the butter. When the butter is hot, pan-fry the fillets until golden brown, about 3 to 4 minutes on each side. Remove the potatoes from the fryer and drain on paper towels. Season with salt. In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic and potatoes. Season with salt and pepper. Saute for 2 minutes. Sprinkle the bread crumbs over the potatoes and continue to saute for 1 minute. Remove the fish from the pan and drain on paper towels. Wipe out the skillet. Melt the remaining butter. Add the almonds. Season with salt and pepper. Saute for 1 minute or until the almonds are golden. Remove from the heat and add the lemon juice and the chopped parsley. Fry the parsley sprigs until crispy. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Spoon the almond butter sauce over the fish. Garnish with fried parsley. Yield: 4 servings Converted by MC_Buster. Per serving: 3288 Calories (kcal); 180g Total Fat; (48% calories from fat); 84g Protein; 352g Carbohydrate; 622mg Cholesterol; 1146mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; Recipe by: EMERIL LIVE SHOW #EMIC62 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3179
Calories From Fat: 1570
Total Fat: 181.9g
Cholesterol: 617.5mg
Sodium: 3958.9mg
Potassium: 2034.9mg
Carbohydrates: 314.9g
Fiber: 29.6g
Sugar: 45.6g
Protein: 85.8g