Salsify, celery root and fennel slaw with crispy fish and pa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red; (6 ounce) snapper filets | |
| ½ | cup | Flour; seasoned with 1 tablespoon Essence |
| Olive oil for frying | ||
| ¼ | cup | Chopped raw apple smoked bacon |
| ½ | cup | Salsify; julienned and blanched |
| ½ | cup | Celery root; julienned and blanched |
| ½ | cup | Fennel; julienned and blanched |
| 2 | tablespoons | Rice wine vinegar |
| 1½ | tablespoon | Sesame oil |
| ¼ | cup | Chopped peanuts |
| 2 | tablespoons | Chopped chervil |
| Salt and pepper | ||
| 1 | cup | Parsnip cream potatoes |
| 8 | Fried parsnip strips | |
| 1 | tablespoon | Chopped chives |
Directions
SLAW
ESSENCE OF EMERIL SHOW #EE2286
For the slaw: In a saute pan, when the pan is smoking hot, render the bacon until crispy. Add the salsify, celery root and fennel. Saute for 1 minute, just to warm and remove. In a mixing bowl combine all the remaining ingredients with the sauteed vegetables. Toss to incorporate and season with salt and pepper.
For the fish: In a saute pan, heat the olive oil. Dredge the fish in the seasoned flour, lightly coating each side. When the oil is smoking hot, place the fish carefully in the hot oil. Saute for 2-3 minutes or until golden brown and crispy. Flip the fish over and continue sauteeing for an additional 2-3 minutes or until golden and crispy. Remove the fish and place on a paper-lined plate, to remove any excess oil.
To assemble: Spoon the potatoes in the center of the platter. Place the fish directly on top of the potatoes. Mound the slaw on top of the fish.
Garnish with the fried parsnips around the edge of the plate and sprinkle with the chives.
Yield: 2 servings
Posted to recipelu-digest by molony <molony@...> on Feb 21, 1998