Verges' red mullet with watercress sauce - my way

Yield: 2 servings

Measure 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

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

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