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Receta Potato Crusted Gulf Fish With A Grilled Mushroom Relish
by Global Cookbook

Potato Crusted Gulf Fish With A Grilled Mushroom Relish
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Ingredientes

  • 1/2 c. Extra virgin olive oil plus
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 c. Small-diced yellow onions
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 c. Sliced assorted exotic mushrooms
  •     (such as shiitakes, chantrelles, black trumpets, oyster, lobster etc.)
  • 1 Tbsp. Minced garlic
  • 1/2 lb Prosciutto ham julienned
  • 1 Tbsp. Finely-minced fresh parsley leaves
  •     A drizzle of White Truffle Oil
  • 4 x Pompano fillets - (abt 6 to 8 ounce ea) see * Note
  • 4 tsp Dijon mustard
  • 2 lrg Idaho potatoes peeled, passed
  •     through the potato threader, and
  •     soaking in cold water
  • 1 1/2 c. Lemon Butter Sauce see * Note

Direcciones

  1. Preheat the oven to 400 degrees.
  2. In a saute/fry pan, over medium heat, add in 2 Tbsp. of the extra virgin olive oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 1 minute, or possibly till slightly wilted. Add in the mushrooms. Season with salt and pepper. Saute/fry for 2 to 3 min. Add in the garlic, prosciutto and parsley. Continue to saute/fry for 1 minute. Remove from the heat and drizzle the relish with the truffle oil. Set aside.
  3. Season the fillets with Emeril's Essence. Rub 1 tsp. 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 till ready to use. Repeat the process till all of the potatoes are crusted.
  4. In a large oven-proof saute/fry pan, heat the remaining oil. When the oil is warm, carefully lay the fillets in the warm oil. Pan-fry for 3 to 4 min on the first side, or possibly till the crust is golden brown. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 min. Remove from the oven.
  5. 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.
  6. This recipe yields 4 servings.