Verges' red mullet with watercress sauce - my way
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | unsalted butter |
| 2.00 | tablespoon | chopped shallots |
| 1.00 | cup | fish stock |
| ¼ | cup | heavy cream |
| 1.00 | bunch | watercress; cleaned free |
| 1 | ; of large stems | |
| ½ | cup | packed fresh chervil leaves |
| 1½ | teaspoon | olive oil; for sauteing |
| 4.00 | three-ounce red mullet fillets | |
| 1 | (bass is a good substitute) | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 6.00 | small | red skin potatoes; boiled until tender |
| 2.00 | sprigs chervil | |
Directions
Melt the butter in a small sauce pan. Cook the shallots for 2 to 3 minutes or until translucent. Add the fish stock, bring to a boil and reduce by one half. Add the cream and set aside to cool for 2 minutes. Place the mixture in a blender, add the watercress and chervil to the blender. Carefully pulse the blender off and on several times. Strain the mixture through a fine sieve. Season with salt and pepper. Set aside somewhere warm while you cook the fish.
Heat 1½ teaspoons of oil in a small saute pan, season the mullet with salt and pepper on both sides and sear for 3 minutes on each side. Place on a platter with steamed potatoes and top with the sauce and chervil sprigs. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2230 broadcast 08-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
10-17-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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