Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 (6-oz) red snapper fillets
: Essence
1/4 c Dijon mustard
2 lg white potatoes, -- peeled,
: cut crosswise
: Salt and white pepper
4 TB olive oil
: Garnish:
1 c red pepper coulis, -- hot
1 c yellow pepper coulis, -- hot
1/2 c fried herb salad
1 TB 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

Recipe By :ESSENCE OF EMERIL SHOW #EE2433

From: rowaan[smtp:rowaan#ix.Netcom.Com

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