Crispy seared snapper with herb jus & parsnip slaw
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | fish stock |
| ¼ | cup | chopped parsley |
| ¼ | cup | chopped chives |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | medium | red snapper fillets; skin on |
| 1.00 | tablespoon | bayou blast - {emerils creole seas; oning}, see * |
| 1.00 | tablespoon | oil |
| 1.00 | recipe parsnip slaw; see * note | |
| 1 | thinly-sliced chives; for garnish | |
Directions
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Parsnip Slaw” recipes which are included in this collection.
In a small saucepan heat stock and herbs just until herbs turn bright green; season with salt and pepper. Pour into a blender and process.
Strain into cleaned saucepan and keep warm. Dust snapper fillets with Bayou Blast - {Emeril’s Creole Seasoning}. In a saute pan heat oil over high heat. Add snapper fillets, skin-side down, and sear until golden and crispy. Carefully flip and cook briefly. Divide Parsnip Slaw between 2 plates, mounding it generously. Top with a perfect fillet of snapper. Spoon some herb jus over. Serve garnished with chives. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-15-1997
Recipe by: Emeril Lagasse
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