Smothered Monkfish With Saffron Potatoes And Onion Crisps

Recipe Ingredients

4		Monkfish fillets (5 oz ea) - trimmed, and
		Membranes removed
		Emeril's Essence - see * Note
1 tablespoon	15ml	Olive oil
3 cups	438g / 15oz	Diced peeled eggplant - (1/2" dice)
8		Italian plum tomatoes - cut vertical slices
1/2 cup	31g / 1.1oz	Chopped onions
1 tablespoon	15ml	Chopped garlic
3 tablespoons	45ml	Chopped fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Peeled, seeded, pureed Italian plum
		Tomatoes
6 1/2 cups	1540ml	Basic chicken stock
12 cups	2844ml	Red potatoes - peeled (medium)
1 teaspoon	5ml	Saffron threads
		Freshly-ground white pepper - to taste
4 cups	948ml	Vegetable oil
1 cup	62g / 2.2oz	Flour
2 cups	125g / 4.4oz	Thinly-shaved onions slices - separated into rings
1 cup	198g / 7oz	Egg - beaten with (large)
3 tablespoons	45ml	Water

Recipe Instructions

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

Preheat the oven to 375 degrees.

Season the fillets with Emeril's Essence. In a large non-reactive ovenproof skillet over high heat, add the oil. When the oil is hot, add the fish fillets and sear the first side, for about 1 minute. Flip the fillets with a spatula and add the eggplant, tomatoes, onions, and basil. Season with salt and black pepper. Stir in the tomato puree and 1/2 cup of the stock. Bring the liquid to a boil. Remove the skillet from the burner, place in the preheated oven and roast for 25 minutes. Remove the pan from the oven and place on a burner over high heat and cook for 5 minutes longer.

Combine the potatoes, saffron threads and 6 cups of chicken stock. Season the liquid with salt and white pepper. Bring the liquid to a boil and reduce the heat to a simmer. Cook the potatoes until firm-tender about 12 to 14 minutes. Remove the pot from the heat and allow the potatoes to sit in the broth for 2 to 3 minutes to soak up the flavors. Remove the potatoes with a slotted spoon and set aside, keeping warm. Allow the broth to cool and then refrigerate or freeze it for later use.

Heat the oil in a large pot over high heat. Season the flour with Essence. Dip the onions in the egg wash and toss in the seasoned flour. When the oil is very hot, fry the onions in batches until golden and crisp, for about 2 to 3 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt.

To serve, spoon the potatoes in the center of the plate. Lay the fillet on top of the potatoes and spoon over some of the sauce. Garnish each plate with the onion crisps.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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