Recipe By : Essence Of Emeril Show #EE2433
Serving Size : Preparation Time :
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Red snapper fillets (6 oz ea)
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 Parsley -- finely chopped
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 to 4 minutes on each side, or until golden. Remove from the pan
and drain on a paper-lined plate. Season the fish with Essence.
