Fish Marcelle
Source of Recipe
Emeril Lagasse
List of Ingredients
3 tablespoons olive oil
1/2 cup thin sliced shiitake mushrooms
1 cup thin sliced cooked artichoke bottoms
juice of 1 lemon
1 tablespoon heavy cream
1 tablespoon chopped green onions
3 tablespoons unsalted butter
1 cup flour
1 teaspoon creole spice
1 egg
2 snapper fillets (6 oz each)Recipe
Heat 1 tablespoon oil in a saute pan, add mushrooms and cook until tender. Add artichokes and lemon juice and cook until juice reduces. Add cream and reduce for 2 minutes. Add green onions and butter, whisking until melted and incorporated. Season to taste with salt and pepper.Keep warm over very low heat while you finish fish. Meanwhile, in a shallow plate combine flour with Creole spice to taste. In another plate whisk egg with 1/4 cup water. In a saute pan heat remaining oil. Season both sides of fish fillets with salt and pepper, dredge in flour, dip in egg wash, then dredge in flour again; add immediately to hot oil. Fry, watching carefully, and turning when first side is golden brown, about 5 minutes in all. To serve, top fillets with sauce and garnish with green onions. Yield: 2 servings.
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