|1.00 teaspoon||oil; for cooking|
|2.00 tablespoon||small-diced onions|
|1.00 tablespoon||small-diced celery|
|1.00 tablespoon||small-diced carrot|
|½ cup||white wine|
|1.00 cup||fish stock or water|
|2.00||six-ounce flounder fillets|
|1.00 cup||chiffonnade of spinach leaves|
|1.00 teaspoon||chopped fresh thyme|
|1.00 tablespoon||small-diced tomatoes|
|1.00 tablespoon||unsalted butter|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
In a small wide bottomed saute pan, heat the oil, add the onion, celery, and carrot. Cook for 2 minutes. Add the wine and reduce for 1 minute. Add the stock, and bring to a boil, reduce to a simmer and add the fish fillets. Cover and simmer for 4 minutes. Uncover and carefully remove the fish, and place in a shallow bowl. Turn the heat up and reduce the liquid for 2 minutes. Add the spinach, thyme, tomatoes, and butter. Adjust the seasonings, and serve over the poached fish fillets. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000
Random recipe of the day