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Ingredientes
- 4 x escolar fillets - (abt 6 ounce ea) Oil as needed Salt to taste Freshly-grnd white pepper to taste
- 2 c. medium-diced peeled white potatoes
- 3 Tbsp. extra virgin olive oil
- 2 c. fresh baby morel mushrooms cleaned
- 1/2 bn pencil asparagus blanched, and cut into 1" pcs
- 1 pt red currant tomatoes stemmed
- 1 Tbsp. finely-minced fresh parsley leaves
- 2 c. Basic Butter Sauce
- 1 c. fresh mild herb leaves, such as tarragon, basil, chervil, chives, flat-leaf parsley Drizzle of extra virgin olive oil
Direcciones
- Preheat the grill. Season the fillets with 1 Tbsp. of the extra virgin olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes till golden, about 3 min. 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 min on each side.
- In a large saute/fry pan, over medium heat, add in 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the mushrooms. Season with salt and pepper. Saute/fry till tender, about 2 min. Add in the asparagus and tomatoes. Season with salt and pepper. Continue to saute/fry for 1 minute. Add in the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley.
- To serve, spoon the mushroom/asparagus mix in the center of each plate. Lay the fish on top of the vegetable mix. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the extra virgin olive oil, salt and pepper. Pile the herbs in the center of each fillet.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 975 | |
| Calories from Fat 611 | 63% |
| Total Fat 68.16g | 85% |
| Saturated Fat 35.13g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 559mg | 186% |
| Sodium 371mg | 15% |
| Potassium 1887mg | 54% |
| Total Carbs 91.53g | 24% |
| Dietary Fiber 13.6g | 45% |
| Sugars 3.14g | 2% |
| Protein 17.48g | 28% |
