Title: Potato Crusted Red Snapper
Categories: Fish
Yield: 4 Servings

4		(6 oz.) red snapper
		Filets
		Essence
1/4	c	Dijon mustard
2	lg	White potatoes, peeled
		Cut crosswise
		Salt and white pepper
4	tb	Olive oil
		Garnish:
1	c	Red pepper coulis, hot
1	c	Yellow pepper coulis
		Hot
1/2	c	Fried herb salad
1	tb	Finely chopped parsley

Season each filet with Essence. Lightly brush each filet with the Dijon mustard. Pass each halved potato through the potato threader or grate potatoes using a box grater. Place the threaded potatoes in a mixing bowl and season with salt and pepper. Divide the threaded potatoes into 4 portions. Wrap each filet with each individual portion of the threaded potatoes. Wrap the fish like a package. Wrap crosswise first and then lengthwise. Wrap the crusted fish tightly in a cloth napkin. This will secure the potato to the fish. In a large saute pan, heat the olive oil. When the oil is hot, saute the fish for 3-4 minutes on each side, or until golden. Remove from the pan and drain on a paper-lined plate. Season the fish with Essence.

Yield: 4 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2433 From: Dave Drum Date: 09 Nov 97

previous

next