Salsify, Celery Root And Fennel Slaw With Crispy Fish

Recipe Ingredients

		For The Slaw
1/4 cup	36g / 1.3oz	Chopped raw apple-smoked bacon
1/2 cup	118ml	Salsify - julienned, blanched
1/2 cup	55g / 1.9oz	Celery root - julienned, blanched
1/2 cup	118ml	Fennel - julienned, blanched
2 tablespoons	30ml	Rice wine vinegar
1 1/2 tablespoons	22ml	Sesame oil
1/4 cup	36g / 1.3oz	Chopped peanuts
2 tablespoons	30ml	Chopped chervil
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Fish
12 oz	340g	Red snapper fillets - (2 fillets)
1/2 cup	31g / 1.1oz	Flour - seasoned with
1 tablespoon	15ml	Emeril's Essence - see * Note
		Olive oil - for frying
1 cup	237ml	Parsnip cream potatoes
8		Fried parsnip strips
1 tablespoon	15ml	Chopped chives

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

For the slaw: In a saute pan, when the pan is smoking hot, render the bacon until crispy. Add the salsify, celery root and fennel. Saute for 1 minute, just to warm and remove. In a mixing bowl combine all the remaining ingredients with the sauteed vegetables. Toss to incorporate and season with salt and pepper.

For the fish: In a saute pan, heat the olive oil. Dredge the fish in the seasoned flour, lightly coating each side. When the oil is smoking hot, place the fish carefully in the hot oil. Saute for 2 to 3 minutes or until golden-brown and crispy. Flip the fish over and continue sauteeing for an additional 2 to 3 minutes or until golden and crispy. Remove the fish and place on a paper-lined plate, to remove any excess oil.

To assemble: Spoon the potatoes in the center of the platter. Place the fish directly on top of the potatoes. Mound the slaw on top of the fish. Garnish with the fried parsnip strips around the edge of the plate and sprinkle with the chives.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2286 broadcast 02-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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