Grilled Escolar With Fresh Asparagus And Baby Morels

Recipe Ingredients

4		Escolar fillets - (abt 6 oz ea)
		Oil - as needed
		Salt - to taste
		Freshly-ground white pepper - to taste
2 cups	292g / 10oz	Medium-diced peeled white potatoes
3 tablespoons	45ml	Olive oil
2 cups	474ml	Fresh baby morel mushrooms - cleaned
1/2		Pencil asparagus - blanched, and
		Cut into 1" pieces
1		Red currant tomatoes - stemmed
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
2 cups	474ml	Basic Butter Sauce
1 cup	40g / 1.4oz	Fresh mild herb leaves, such as tarragon,
		Basil, chervil, chives, flat-leaf parsley
		Drizzle of olive oil

Recipe Instructions

Preheat the grill. Season the fillets with 1 tablespoon of the olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes until golden brown, about 3 minutes. 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 minutes on each side.

In a large saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms. Season with salt and pepper. Saute until tender, about 2 minutes. Add the asparagus and tomatoes. Season with salt and pepper. Continue to saute for 1 minute. Add the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley.

To serve, spoon the mushroom/asparagus mixture in the center of each plate. Lay the fish on top of the vegetable mixture. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the olive oil, salt and pepper. Pile the herbs in the center of each fillet.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D30) - from the TV FOOD - NETWORK

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