Verges’ Red Mullet With Watercress Sauce – My Way
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Essnce13 | 2 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 2 | T | Chopped shallots |
| 1 | c | Fish stock |
| 1/4 | c | Heavy cream |
| 1 | Watercress, cleaned free | |
| of large stems | ||
| 1/2 | c | Packed fresh chervil leaves |
| 1 1/2 | t | 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 | 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 - jpmd44a@prodigy.com 10-17-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 159
Total Fat: 18g
Cholesterol: 57.2mg
Sodium: 346.8mg
Potassium: 590.9mg
Carbohydrates: 6.5g
Fiber: 1.3g
Sugar: <1g
Protein: 5.4g