Fish Marcelle

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1/2 cup	118ml	Thinly-sliced shiitake mushrooms
1 cup	237ml	Thinly-sliced cooked artichoke bottoms
		Juice of 1 lemon
1 tablespoon	15ml	Heavy cream
1 tablespoon	15ml	Chopped green onions - plus
		Chopped green onions - for garnish
3 tablespoons	45ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1		Egg
2		Snapper or redfish fillets

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat 1 tablespoon oil in a saute pan, add mushrooms and cook until tender. Add artichokes and lemon juice and cook until juice reduces. Add cream and reduce for 2 minutes. Add green onions and butter, whisking until melted and incorporated. Season to taste with salt and pepper. Keep warm over very low heat while you finish fish.

Meanwhile, in a shallow plate combine flour with Bayou Blast to taste. In another plate whisk egg with 1/4 cup water. In a saute pan heat remaining oil. Season both sides of fish fillets with salt and pepper, dredge in flour, dip in egg wash, then dredge in flour again; add immediately to hot oil. Fry, watching carefully, and turning when first side is golden brown, about 5 minutes in all.

To serve, top fillets with the sauce and garnish with green onions.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2139 broadcast 08-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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