11-09-2004, 04:02 PM
4 (6-oz) red snapper fillets
: Essence 1/4 c Dijon mustard
2 lg white potatoes, -- peeled, : cut crosswise : Salt and white pepper
4 TB olive oil : Garnish:
1 c red pepper coulis, -- hot
1 c yellow pepper coulis, -- hot 1/2 c fried herb salad
1 TB finely chopped parsley
Season each fillet with Essence. Lightly brush each fillet with the Dijon mustard. Pass each halved potato through the potato threader or grate potatoes using a box grater. Place the threaded potatoes in a mixing bowl and season with salt and pepper. Divide the threaded potatoes into 4 portions. Wrap each fillet with each individual portion of the threaded potatoes. Wrap the fish like a package. Wrap crosswise first and then lengthwise. Wrap the crusted fish tightly in a cloth napkin. This will secure the potato to the fish. In a large saute pan, heat the olive oil. When the oil is hot, saute the fish for 3-4 minutes on each side, or until golden. Remove from the pan and drain on a paper-lined plate. Season the fish with Essence.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2433
[signature]
: Essence 1/4 c Dijon mustard
2 lg white potatoes, -- peeled, : cut crosswise : Salt and white pepper
4 TB olive oil : Garnish:
1 c red pepper coulis, -- hot
1 c yellow pepper coulis, -- hot 1/2 c fried herb salad
1 TB finely chopped parsley
Season each fillet with Essence. Lightly brush each fillet with the Dijon mustard. Pass each halved potato through the potato threader or grate potatoes using a box grater. Place the threaded potatoes in a mixing bowl and season with salt and pepper. Divide the threaded potatoes into 4 portions. Wrap each fillet with each individual portion of the threaded potatoes. Wrap the fish like a package. Wrap crosswise first and then lengthwise. Wrap the crusted fish tightly in a cloth napkin. This will secure the potato to the fish. In a large saute pan, heat the olive oil. When the oil is hot, saute the fish for 3-4 minutes on each side, or until golden. Remove from the pan and drain on a paper-lined plate. Season the fish with Essence.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2433
[signature]