| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Scrod; trimmed |
|
|
Salt; to taste |
|
|
Freshly ground white pepper; to taste |
| 4 |
tb |
Unsalted butter; softened |
| 1 |
c |
Fresh bread crumbs |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Chopped lemon zest |
| 1 |
pn |
Nutmeg |
| 1 |
tb |
Parsley |
| 2/3 |
c |
Half-and-half |
INSTRUCTIONS
Preheat oven to 400 degrees. Season and oil the scrod, and place in a
baking dish. Bake for 10 minutes or until the fish is just done, and still
moist inside. Allow to cool. In the work bowl of your food processor place
scrod, butter, bread crumbs, lemon juice, zest, nutmeg, parsley, and puree
for 2 minutes, stopping once to scrap down the sides of the work bowl. Add
the half and half and process until incorporated. Taste and re-season if
necessary. Pour into a small serving bowl and let chill for 1 hour. Serve
surrounded by some croutons and raw vegetables. This recipe yields about 2
1/2 cups of scrod pate.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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