Yield: 2 servings
|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|
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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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