Grilled Escolar with a Saute of Fresh Asparagus, Baby Morels and Currant Tomatoes (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 escolar fillets (about 6 ounces each) |
oil |
salt |
freshly ground white pepper |
2 cups medium diced peeled white potatoes |
3 tablespoons olive oil |
2 cups fresh baby morel mushrooms, cleaned |
1/2 bunch pencil asparagus, blanched and cut into 1 inch pieces |
1 pint red currant tomatoes, stemmed |
1 tablespoon finely chopped fresh parsley leaves |
2 cups basic butter sauce |
1 cup fresh mild herb leaves, such as basil, tarragon, chervil, chives, and flat parsley leaf |
drizzle olive oil |
Directions:
1. Preheat the grill. Season the fillets with 1 tablespoon of the olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes until golden brown, about 3 minutes. Remove the potatoes and drain on paper towels. Season with salt and set aside. Place the fillets on the grill and cook for 3 to 4 minutes on each side.
2. In a large saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms. Season with salt and pepper. Saute until tender, about 2 minutes. Add the asparagus and tomatoes. Season with salt and pepper. Continue to saute for 1 minute. Add the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley. To serve, spoon the mushroom/asparagus mixture in the center of each plate. Lay the fish on top of the vegetable mixture. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the olive oil, salt and pepper. Pile the herbs in the center of each fillet.
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