Potato Crusted Red Snapper

* Exported from MasterCook II *

Potato Crusted Red Snapper

Recipe By :ESSENCE OF EMERIL SHOW #EE2433
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient -- Preparation Method
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4 (6-ounce) red snapper fillets
Essence
1/4 cup Dijon mustard
2 large white potatoes, -- peeled, cut crosswise
Salt and white pepper
4 tablespoons olive oil
Garnish:
1 cup red pepper coulis, -- hot
1 cup yellow pepper coulis, -- hot
1/2 cup fried herb salad
1 tablespoon finely chopped parsley

Season each fillet with Essence. Lightly brush each fillet with the Dijon
mustard. Pass each halved potato through the potato threader or grate potatoes
using a box grater. Place the threaded potatoes in a mixing bowl and season
with salt and pepper. Divide the threaded potatoes into 4 portions. Wrap each
fillet with each individual portion of the threaded potatoes. Wrap the fish
like a package. Wrap crosswise first and then lengthwise. Wrap the crusted
fish tightly in a cloth napkin. This will secure the potato to the fish. In a
large saute pan, heat the olive oil. When the oil is hot, saute the fish for
3-4 minutes on each side, or until golden. Remove from the pan and drain on a
paper-lined plate. Season the fish with Essence.

Yield: 4 serving

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