Potato Crusted Red Snapper

Recipe Ingredients

4		Red snapper fillets
		Emeril's Essence - see * Note
1/4 cup	59ml	Dijon mustard
2 cups	474ml	White potatoes - peeled, (large) halved crosswise
		Salt - to taste
		Freshly-ground white pepper - to taste
4 tablespoons	60ml	Olive oil
		Crawfish Mashed Potatoes - see * Note
		Garnish
1 cup	237ml	Red pepper coulis - hot
1 cup	237ml	Yellow pepper coulis - hot
1/2 cup	118ml	Fried herb salad
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Crawfish Mashed Potatoes" recipes which are included in this collection.

Season each fillet with the 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 to 4 minutes on each side, or until golden. Remove from the pan and drain on a paper-lined plate. Season the fish with Essence.

Spoon the two pepper sauces on the bottom of the plate. Using a knife, swirl the 2 sauces together. Mound the Crawfish Mashed Potatoes in the center of the sauce. Lay the fish directly on top of the potatoes. Garnish with the fried herb salad and parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2433 broadcast 09-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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