Saute Of Redfish Almandine Served With Brabant Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | Emlive06 | 4 | Servings | |
INGREDIENTS
| 1 | c | Worcestershire sauce |
| 1/2 | c | Chopped yellow onions |
| 2 | Bay leaves | |
| 2 | Lemons, peel and pith | |
| Discarded, cut in half | ||
| 3/4 | c | Heavy cream |
| Creole seasoning, to taste | ||
| 1 | lb | Unsalted butter -, 4 |
| sticks plus | ||
| 2 | T | Unsalted butter, cut 1/2" |
| chips | ||
| 4 | c | Small-diced peeled white |
| potatoes abt 1/2" by | ||
| 1/2" | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/4 | c | Olive oil, plus |
| 2 | T | Olive oil |
| 2 | T | Chopped garlic |
| 1/4 | c | Minced shallots |
| 1/2 | c | Fine dried bread crumbs |
| 2 | T | Finely-chopped fresh parsley |
| leaves | ||
| 4 | Redfish fillets -, 6 to 8 | |
| oz ea | ||
| 1 | c | Flour |
| Bayou Blast, see * Note | ||
| 1 | c | Sliced almonds |
| 1 | c | Fried parsley leaves |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Combine the Worcestershire, onions,
bay leaves, and lemons in a medium-size nonreactive saucepan over
medium-high heat. Mash the lemons down with the back of a spoon and
bring the mixture to a boil. Simmer until it has reduced and becomes
slightly thick, 8 to 10 minutes. Add the cream and whisk to blend.
Cook for 1 minute. Mount in the butter, whisking constantly until it
is completely melted and blended into the mixture. Add the Creole
seasoning and stir to mix. Strain through a sieve, set aside and keep
warm. Fry the potatoes until golden brown. Remove and drain on paper
towels. Season with salt and pepper. In a large saute pan, over medium
heat, heat 2 tablespoons of the oil. When the oil is hot, add the
garlic and shallots. Season with salt and pepper. Saute for 1 minute.
Add the potatoes. Saute for 2 minutes. Add 1/2 cup of the Meunire
Sauce and mix well. Add the bread crumbs and parsley. Saute for 1
minute. Remove from the heat and keep warm. Season the redfish and
flour with Bayou Blast. Dredge the fish in the flour, coating each
side completely. In a large saute pan, over medium heat, add the
remaining oil. When the oil in hot, add the fillets. Pan-fry for 3 to
4 minutes on each side. Remove and drain on paper towels. In a saute
pan, melt the remaining 2 tablespoons of butter. Add the almonds and
saute for 2 minutes. Stir in the Meunire sauce. Remove from the heat
and keep warm. To serve, spoon the potatoes in the center of each
plate. Lay the fish directly on top of the potatoes. Spoon the sauce
over the fish. Garnish with the fried parsley. This recipe yields 4
servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV
FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) 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 Converted
by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2907
Calories From Fat: 1911
Total Fat: 217.6g
Cholesterol: 479.2mg
Sodium: 1162mg
Potassium: 1644.7mg
Carbohydrates: 176.1g
Fiber: 12.7g
Sugar: 10.3g
Protein: 70.7g