| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive06 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
New potatoes; quartered |
| 24 |
|
Ritz Crackers |
| 4 |
tb |
Butter; melted |
| 2 |
tb |
Finely-chopped fresh parsley |
| 4 |
|
Scrod fillets -; (6 to 8 oz ea) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat the oven to 400 degrees. Place the potatoes in a saucepan and cover
with water. Season the water with salt. Place the pan over medium heat and
bring to a boil. Reduce the heat and cook the potatoes until fork tender,
about 12 minutes. Drain and set the potatoes aside. Season the scrod with
salt and pepper. In a mixing bowl, using your hands, crush the crackers
into fine crumbs. Stir in the melted butter and 1 tablespoon of parsley.
Place the scrod on a parchment or waxed paper baking sheet. Sprinkle the
top of each fillet with the crust. Roasted the fillets for 12 minutes. In a
saute pan, melt the remaining butter. Add the potatoes. Season with salt
and pepper. Saute the potatoes for 4 to 6 minutes. Remove from the heat and
stir in the parsley. To serve, spoon the potatoes in the center of each
plate. Lay the fish directly on top of the potatoes and serve. This recipe
yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B09 broadcast 02-04-1998) 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
10-22-1998
Recipe by: Emeril Lagasse
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