Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------ESSENCE OF EMERIL #EE2139----------------------
3 tb Olive oil
1/2 c Thinly-sliced shiitake
Mushrooms
1 c Thinly-sliced cooked
Artichoke bottoms
Juice of 1 lemon
1 tb Heavy cream
1 tb Chopped green onions, plus
Extra for garnish
3 tb Unsalted butter
Salt and pepper
1 c Flour
1 ts Creole spice
1 Egg
2 6-ounce snapper or redfish
Fillets

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 Creole spice 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 sauce and garnish with green onions.

Browse by categories