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Salsify Saute with Crispy Black Bass and Olive Puree (Emeril Lagasse) Recipe

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Salsify Saute with Crispy Black Bass and Olive Puree (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
569
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Salsify:
  2. In a medium-sized saucepan, combine the milk, water and 1 teaspoon salt, as well as 1/2 a teaspoon of the black pepper. Place the salsify pieces in the pan and bring to a boil, reduce to a simmer and cook for 15 minutes. Remove from the liquid and cool. Once cool enough to handle, sprinkle the salsify with the cornstarch. Be sure to shake off the excess cornstarch.
  3. Heat a large saute pan over medium-high heat and add 1 tablespoon of butter to the pan. Once the butter is hot, place the salsify in the pan and sear for 1 minute. Add 1 more tablespoon of butter to the pan and turn the salsify over onto the other side. Sear the salsify for another minute and add another tablespoon of butter to the pan. Continue turning the salsify until all sides are evenly browned and colored, then add the chervil leaves and toss until coated. Remove the pan from the heat and set aside until ready to plate.
  4. Bass:
  5. Set a 12-inch saute pan over medium-high heat. Add the olive oil. Use a sharp knife to score the skin of the fish with 2 or 3 diagonal slits that pierce the skin only (this will keep the skin from curling as it cooks). Season the fish with the salt and pepper and dip in the flour. Shake off the excess flour and place the fish, skin side down in the saute pan. Cook until the fish begins to caramelize, about 3 minutes. Add the butter to the pan and cook an additional minute. Turn the fish over and cook for 2 minutes. Serve with the salsify. To plate the dish, divide the salsify among 4 entree plates. Lay a portion of fish over each plate of salsify, and dollop with a spoon full of the olive puree. Garnish with the micro greens and serve immediately.
  6. Olive Puree:
  7. 1/2 cup pitted kalamata olives
  8. 1/2 lemon, zested
  9. 1 teaspoon drained capers
  10. 1 teaspoon minced parsley leaves
  11. 1/2 teaspoon fresh thyme leaves
  12. 1/2 teaspoon minced garlic
  13. 1/8 teaspoon salt
  14. Pinch crushed red pepper
  15. 6 tablespoons extra-virgin olive oil
  16. Combine the olives, lemon zest, capers, parsley, thyme, garlic, salt and pepper in a blender and pulse to combine. While processing, add the oil in a thin, steady stream and continue to process until very smooth, 1 to 2 minutes.
  17. Yield: 3/4 cup puree
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 568.51 Kcal (2380 kJ)
Calories from fat 239.92 Kcal
% Daily Value*
Total Fat 26.66g 41%
Cholesterol 56.87mg 19%
Sodium 2324.6mg 97%
Potassium 914.98mg 19%
Total Carbs 62.89g 21%
Sugars 15.69g 63%
Dietary Fiber 10.24g 41%
Protein 21.2g 42%
Vitamin C 75.5mg 126%
Vitamin A 2.9mg 98%
Iron 7.6mg 42%
Calcium 473.8mg 47%
Amount Per 100 g
Calories 76.77 Kcal (321 kJ)
Calories from fat 32.4 Kcal
% Daily Value*
Total Fat 3.6g 41%
Cholesterol 7.68mg 19%
Sodium 313.92mg 97%
Potassium 123.56mg 19%
Total Carbs 8.49g 21%
Sugars 2.12g 63%
Dietary Fiber 1.38g 41%
Protein 2.86g 42%
Vitamin C 10.2mg 126%
Vitamin A 0.4mg 98%
Iron 1mg 42%
Calcium 64mg 47%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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