| 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 - jpmd44a@prodigy.com
10-17-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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