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Potato Crusted Gulf Fish with a Grilled Mushroom Relish (Emeril Lagasse) Recipe

Potato Crusted Gulf Fish with a Grilled Mushroom Relish (Emeril Lagasse) Recipe

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Potato Crusted Gulf Fish with a Grilled Mushroom Relish (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup plus 2 tbsp olive oil
1/2 cup small diced yellow onions
salt and freshly ground black pepper
4 cups sliced assorted exotic mushrooms (such as shiitakes , chantrelles , black trumpets , oyster , lobster etc.)
1 tbsp chopped garlic
1/2 lb prosciutto ham , julienne
1 tbsp finely chopped fresh parsley leaves
drizzle of white truffle oil
4 fillets (about 6 to 8 oz) pompano
essence , recipe follows
4 tsp dijon mustard
2 large baking potatoes, peeled and passed through the potato threader, soaking in cool water
1 1/2 cups lemon butter sauce , recipe follows
1 cup dry white wine
3 lemons, peeled and quartered
2 tbsp minced garlic
1 tbsp minced shallots
1 tsp salt
3 turns freshly ground black pepper
1 dash worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 lb (2 sticks) unsalted butter, cut up, at room temperature
1 tbsp finely chopped fresh parsley
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 400 degrees F. In a saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 1 minute, or until slightly wilted. Add the mushrooms. Season with salt and pepper. Saute for 2 to 3 minutes. Add the garlic, prosciutto and parsley. Continue to saute for 1 minute. Remove from the heat and drizzle the relish with the truffle oil. Set aside. Season the fillets with Essence. Rub 1 teaspoon of the mustard over each fillet, covering completely. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the potatoes are crusted. In a large oven-proof saute pan, heat the remaining oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce. Spoon the relish over the fillets. Serve immediately
Lemon Butter Sauce:
Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1345.6 Kcal (5634 kJ)
Calories from fat	1059 Kcal
		% Daily Value*
Total Fat	117.67g	181%
Cholesterol	323.34mg	108%
Sodium	5229.81mg	218%
Potassium	682.84mg	15%
Total Carbs	34.84g	12%
Sugars	5.07g	20%
Dietary Fiber	5.53g	22%
Protein	35.12g	70%
Vitamin C	40.8mg	68%
Vitamin A	0.3mg	8%
Iron	4mg	22%
Calcium	128.8mg	13%

Amount Per 100 g
Calories	212.77 Kcal (891 kJ)
Calories from fat	167.45 Kcal
		% Daily Value*
Total Fat	18.61g	181%
Cholesterol	51.13mg	108%
Sodium	826.93mg	218%
Potassium	107.97mg	15%
Total Carbs	5.51g	12%
Sugars	0.8g	20%
Dietary Fiber	0.87g	22%
Protein	5.55g	70%
Vitamin C	6.5mg	68%
Iron	0.6mg	22%
Calcium	20.4mg	13%

* 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.