| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Grains |
|
Essnce12 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Swordfish |
| 3 |
tb |
Dry bread crumbs |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Grated Parmesan cheese |
| 1 |
ts |
Toasted pine nuts |
| 1 |
tb |
Chopped basil |
| 1/4 |
c |
Flour; for dredging |
| 1 |
c |
Olive oil |
| 1 1/2 |
c |
Rich and chunky tomato sauce |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
Remove skin and any dark flesh, or blood line from the swordfish. Cut fish
into 1 inch chunks. In the work bowl of your food processor, puree the
swordfish until it is a coarse paste. In a bowl mix together the bread
crumbs, egg, cheese, pine nuts, and basil. Add the swordfish mixture. It
should have a doughy, paste-like consistency. Season with salt and pepper.
Using two tablespoons form mixture into 12 football-shaped croquettes. In a
skillet heat the oil until in it a deep-fry thermometer reads 375 degrees.
Meanwhile, dredge the croquettes in the flour, shaking off the excess.
Place the croquettes in the hot oil and fry for 6 minutes, carefully
rotating them to insure even browning. Remove and drain on paper towels. In
a sauce pan place the tomato sauce and then add the croquettes. Cook for 5
minutes. Serve croquettes in a bowl surrounded by the sauce and garnished
with chopped parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2212 broadcast 10-13-1997) 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
10-13-1997
Recipe by: Emeril Lagasse
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