Crispy fish with two way vegetable slaw

Yield: 4 servings

Measure Ingredient
4.00 ounce raw apple-smoked bacon; chopped
1.00 medium parsnip; skin removed,
1 and peeled thinly into strips
3.00 new potatoes; thinly sliced
½ small sweet potato; peeled, sliced thin
1 salt; to taste
1 freshly-ground black pepper; to taste
4.00 gulf fish fillets -; (6 to 8 oz ea)
1 (such as pompano; catfish, grouper, etc.)
1.00 cup flour
1 emeril's essence; see * note
½ cup julienned salsify; blanched
½ cup julienned celery root; blanched
½ cup julienned fennel; blanched
2.00 tablespoon rice wine vinegar
1½ tablespoon sesame oil
¼ cup chopped peanuts
2.00 tablespoon chopped chervil
2.00 cup roasted red pepper sauce; see * note

* Note: See the "Emeril's Essence Information" and "Roasted Red Pepper Sauce" recipes which are included in this collection.

Preheat the fryer. In a saute pan, over medium-high heat, render the bacon until crispy, about 4 to 6 minutes. Remove from the pan and drain on paper towels. Set the bacon fat and crispy bacon aside. Fry the parsnips, new potatoes and sweet potatoes until crispy. Remove from the oil and drain on paper towels. Season the potatoes with salt and pepper. Season the fillets with salt and pepper. Season the flour with Emeril's Essence. Dredge the fillets in the seasoned flour. In a large skillet, reheat the bacon fat. When the fat is hot, pan-fry the fillets until crispy, about 3 to 4 minutes on each side. Remove the fillets from the pan and drain on paper towels. In a mixing bowl, toss the salsify, celery root, fennel, vinegar, sesame oil, peanuts, and chervil together. Season with salt and pepper. Add the reserved bacon and fried crisps and toss completely. To serve, spoon the sauce in the center of each plate. Lay the fillets in the center of each sauce. Mound the slaw on top of each fillet. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B22 broadcast 03-19-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-19-1998

Recipe by: Emeril Lagasse

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