GMA Recipe: Potato Crusted Fish

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Potato Crusted Fish
From chef and author Emeril Lagasse
1998

Ingredients

4 each (8 ounces) firm white fish fillets, such as snapper, halibut, and flounder, etc.

salt

freshly ground white pepper

1/4 cup Dijon mustard

2 large Idaho potatoes, peeled

3 tablespoons vegetable oil

2 cups French Green Bean Relish

2 cups Lemon Butter Sauce

1 tablespoons finely chopped fresh parsley

Directions

1. Season the fish with salt and pepper. Rub both sides lightly with the mustard.

2. With a potato threader, cut the potatoes into long, spiral curls. Season the curls with salt and pepper. Wrap each fish tightly with the curls.

3. Place the fish in a damp, clean kitchen cloth, roll up tightly to adhere the potatoes to the fish, and remove the cloth. In a large sauté pan, over medium heat, add the oil.

4. When oil is hot, pan-fry for 4 to 6 minutes on each side or until golden brown. Remove and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Spoon the relish in the center of each sauce. Lay the fish directly on the top of the relish. Garnish with parsley.

Yields: 4 servings

Lemon Butter Sauce

Ingredients

1/4 cup chopped shallots

6 tablespoons fresh lemon juice

salt

freshly ground white pepper

1 teaspoon chopped garlic

1/2 cup dry white wine

1/4 cup heavy cream

1 1/2 sticks butter, cut into 1/2 inch chips

Directions

1. In a saucepan, over medium heat, combine the shallots, lemon juice, salt, pepper, garlic, and wine. Bring the liquid to a boil. Reduce the heat to medium and simmer for about 6 minutes or until the liquid reduces by half.

1. Add the cream and continue to simmer for 4 minutes. Whisk butter, one chip at a time. Remove from the heat and serve.

Yields: about 2 cups

French Green Bean Relish

Ingredients

2 tablespoons olive oil

1 cup thinly sliced red onions

salt

freshly ground black pepper

1/2 cup thinly sliced red bell peppers, seeded

1/2 cup thinly yellow bell peppers, seeded

3/4 pound French green beans (haricot vert), trimmed and blanched

2 teaspoons chopped garlic

Directions

1. In a large saute pan, over medium heat, add the oil. When the oil is hot add the onions. Season with salt and pepper.

2. Saute for 1 minute. Add the peppers. Season with salt and pepper. Continue to saute for 2 minutes. Add the green beans and garlic. Season with salt and pepper. Continue to sauté for 2 minutes. Remove from the heat and serve.

Yields: 4 servings

This recipe copyright © 1998 Emeril's TV Dinners.