| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Essnce13 | 2 | servings | |
INGREDIENTS
| 1 | tb | Unsalted butter |
| 2 | tb | Chopped shallots |
| 1 | c | Fish stock |
| 1/4 | c | Heavy cream |
| 1 | bn | Watercress; cleaned free |
| ; of large stems | ||
| 1/2 | c | Packed fresh chervil leaves |
| 1 1/2 | ts | Olive oil; for sauteing |
| 4 | Three-ounce Red mullet fillets | |
| (bass is a good substitute) | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 6 | sm | Red skin potatoes; boiled until tender |
| 2 | Sprigs Chervil |
INSTRUCTIONS
Melt the butter in a small sauce pan. Cook the shallots for 2 to 3 minutes or until translucent. Add the fish stock, bring to a boil and reduce by one half. Add the cream and set aside to cool for 2 minutes. Place the mixture in a blender, add the watercress and chervil to the blender. Carefully pulse the blender off and on several times. Strain the mixture through a fine sieve. Season with salt and pepper. Set aside somewhere warm while you cook the fish. Heat 1 1/2 teaspoons of oil in a small saute pan, season the mullet with salt and pepper on both sides and sear for 3 minutes on each side. Place on a platter with steamed potatoes and top with the sauce and chervil sprigs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2230 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 10-17-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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