Fish marcelle
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| ½ | cup | Thinly-sliced shiitake |
| Mushrooms | ||
| 1 | cup | Thinly-sliced cooked |
| Artichoke bottoms | ||
| Juice of 1 lemon | ||
| 1 | tablespoon | Heavy cream |
| 1 | tablespoon | Chopped green onions, plus |
| Extra for garnish | ||
| 3 | tablespoons | Unsalted butter |
| Salt and pepper | ||
| 1 | cup | Flour |
| 1 | teaspoon | Creole spice |
| 1 | Egg | |
| 2 | 6-ounce snapper or redfish | |
| Fillets | ||
Directions
ESSENCE OF EMERIL #EE2139
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 ¼ 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.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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