Title: Cedar Plank Fish with Citrus Horseradish Crust
Categories: Fish
Yield: 4 Servings

1/4	c	White wine
		Juice from 1 lemon
1		Bay leaf
8		Peppercorns
1/2	ts	Chopped fresh thyme
1/4	c	Heavy cream
8	oz	Cold butter, cubed
		Salt and pepper
		Zest and juice of 2 lemons
		Zest and juice of 2 oranges
2	tb	Grated horseradish
4	tb	Chopped cilantro
		Kosher salt
		Sugar to taste
2		(8 oz.) trout filets, skin
		Off
		Essence
		Olive oil, for drizzling
2		(10 in.) untreated cedar
		Planks

Preheat the oven to 400 degrees. In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf, and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes. Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm. Bring a small pot of salted water to a boil. Blanch the lemon and orange zest for 1 minute. Remove the zest from the water and shock in an ice bath. Remove the zest from the ice bath and pat dry. In a mixing bowl, combine the horseradish, blanched zest, lemon juice, orange juice, and cilantro. Season the crust with the kosher salt and sugar. Season the filets with Essence. Rub the top of each plank with olive oil. Place one filet on each plank. Divide the crust in half and cover the top of each filet with the crust. Place the planks on a sheet pan and place in the oven. Bake the filets for 12 to 15 minutes or until the crust is golden and the fish is flaky. Serve the planks with butter sauce.

Yield: 2 servings SOURCE: Emeril Live! Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EMIA82 EMERIL'S WORLD From: Dave Drum Date: 26 Feb 98

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