| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive06 |
4 |
servings |
INGREDIENTS
| 1/2 |
bn |
Fresh asparagus; trimmed, blanched |
| 4 |
|
Roma tomatoes; cut in half |
| 5 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Small-diced red onions |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Chopped green onions; green part only |
| 1 |
lb |
Lump crab meat; picked for cartilage |
| 4 |
sm |
Rainbow trout; whole – (abt 1 lb ea), cleaned |
| 1/2 |
c |
Fresh lemon juice |
| 2 |
tb |
Minced shallots |
| 1/2 |
lb |
Cold butter; cubed |
| 1 |
tb |
Chopped fresh parsley leaves |
INSTRUCTIONS
Preheat the oven to 400 degrees. Preheat the grill. Toss the asparagus and
tomatoes with 2 tablespoons of the olive oil. Season with salt and pepper.
Place the asparagus and tomatoes on the grill and cook for 2 minutes on
each side. Remove from the grill. Cut the asparagus into 1-inch pieces.
Small dice the tomatoes. In a large saute pan, over medium heat, add 1
tablespoon of the olive oil. Add the onions. Season with salt and pepper.
Saute for 1 minute. Add the garlic, asparagus, and tomatoes. Continue to
saute for 1 minute. Add the green onions and crab meat. Season with salt
and pepper. Continue to saute for 2 minutes. Remove from the heat and set
aside. Season the trout with the remaining olive oil, salt and pepper.
Place the trout on a parchment-lined baking sheet. Place in the oven and
roast for 10 to 12 minutes. In a saucepan, over medium heat, combine the
lemon juice and shallots. Season with salt and pepper. Bring the liquid to
a boil, reduce heat to medium-low and simmer until the liquid reduces by
half, about 3 minutes. Whisk in the butter, one cube at a time. Remove from
the heat and strain the sauce through a fine mesh strainer. To serve, ladle
the sauce over the bottom of each plate. Spoon the relish in the center of
the sauce. Lay the fish on top of the relish. Garnish with parsley. Serve
warm. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Roasted Rainbow Trout
With A Lump Crab Meat And Grilled Asparagus Relish With A Lemon Beurre
Blanc".
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B60 broadcast 07-10-1998) 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
07-28-1998
Recipe by: Emeril Lagasse
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