Directions:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1063.71 Kcal (4454 kJ) | ||
| Calories from fat | 754.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.85g | 129% | |
|---|---|---|---|
| Cholesterol | 234.85mg | 78% | |
| Sodium | 14090.98mg | 587% | |
| Potassium | 1395.12mg | 30% | |
| Total Carbs | 60.27g | 20% | |
| Sugars | 10.99g | 44% | |
| Dietary Fiber | 16.83g | 67% | |
| Protein | 12.95g | 26% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 11.7mg | 65% | |
| Calcium | 335.6mg | 34% | |
| Amount Per 100 g | |||
| Calories | 244.16 Kcal (1022 kJ) | ||
| Calories from fat | 173.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.25g | 129% | |
|---|---|---|---|
| Cholesterol | 53.91mg | 78% | |
| Sodium | 3234.4mg | 587% | |
| Potassium | 320.23mg | 30% | |
| Total Carbs | 13.83g | 20% | |
| Sugars | 2.52g | 44% | |
| Dietary Fiber | 3.86g | 67% | |
| Protein | 2.97g | 26% | |
| Vitamin C | 4mg | 29% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 2.7mg | 65% | |
| Calcium | 77mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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