Grilled escolar with crawfish cream sauce & fried arugula
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | escolar fillets -; (4 fillets) |
| 3.00 | tablespoon | olive oil |
| 1 | emeril's essence; see * note | |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 1.00 | pounds | crawfish tails |
| 2.00 | cup | heavy cream |
| 1.00 | tablespoon | crystal hot sauce |
| 1.00 | tablespoon | worcestershire sauce |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | tablespoon | unsalted butter |
| ¼ | cup | chopped green onions |
| ¼ | cup | grated parmigiano-reggiano cheese |
| 8.00 | pieces fried arugula | |
| 2.00 | tablespoon | brunoise red peppers |
| 2.00 | tablespoon | brunoise yellow peppers |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the grill. Season the fish with 2 tablespoons olive oil and Emeril's Essence. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots and garlic for 30 seconds. Add the crawfish and season with Emeril's Essence. Saute for 1 to 2 minutes.
Add the cream, Crystal, and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream until it thickens and reduces by half, about 4 to 5 minutes. Mount in the butter.
Reseason and fold in the green onions. Place the fish on the grill and grill for 5 to 6 minutes on each side. Spoon the sauce in the center of the plate. Lay the fish across the sauce. Garnish with the fried arugula, cheese, and peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-11-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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