Potato Crusted Gulf Fish With A Grilled Mushroom Relish
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Potato Crusted Gulf Fish With A Grilled Mushroom Relish
  Potato    Fish    Relish    Mushrooms  
Last updated 6/12/2012 12:59:42 AM. Recipe ID 22701. Report a problem with this recipe.
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      Title: Potato crusted gulf fish with a grilled mushroom relish
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Plus 2 tablespoons olive
           Oil
    1/2 c  Small diced yellow onions
           Salt
           Freshly ground black pepper
      4 c  Sliced assorted Exotic
           Mushrooms (such as shiitakes
           Chantrelles,
           Black trumpets, oyster,
           Lobster etc.)
      1 tb Chopped garlic
    1/2 lb Prosciutto ham, julienne
      1 tb Finely chopped fresh parsley
           Leaves
           Drizzle of White Truffle
           Oil
      4    Fillets (about 6 to 8
           Ounces) pompano
           Essence
      4 ts Dijon mustard
      2 lg Idaho potatoes, peeled and
           Passed through the potato
           Threader,
           Soaking in cool water
  1 1/2 c  Lemon Butter Sauce, recipe
           Follows
 
  Preheat the oven to 400 degrees F. In a saute pan, over medium heat,
  add 2 tablespoons of the olive oil. When the oil is hot, add the
  onions. Season with salt and pepper. Saute for 1 minute, or until
  slightly wilted. Add the mushrooms. Season with salt and pepper.
  Saute for 2 to 3 minutes. Add the garlic, prosciutto and parsley.
  Continue to saute for 1 minute. Remove from the heat and drizzle the
  relish with the truffle oil. Set aside. Season the fillets with
  Essence. Rub 1 teaspoon of the mustard over each fillet, covering
  completely. Drain the potatoes. Season with salt and pepper. Divide
  the potatoes into 4 equal piles. Wrap each fillet with one pile of
  the potatoes, tightly. Cover the potatoes with a damp cloth until
  ready to use. Repeat the process until all of the potatoes are
  crusted. In a large oven-proof saute pan, heat the remaining oil.
  When the oil is hot, carefully lay the fillets in the hot oil.
  Pan-fry for 3 to 4 minutes on the first side, or until the crust is
  golden. Flip the fillets over and place the pan in the oven. Cook for
  4 to 6 minutes. Remove from the oven. To serve, spoon the sauce in
  the center of each plate. Place the crusted fillets in the center of
  the sauce. Spoon the relish over the fillets. Serve immediately.
  
  Yield: 4 servings
  




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Recipe ID 22701 (Apr 03, 2005)

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