Verges' Red Mullet With Watercress Sauce - My Way

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
2 tablespoons	30ml	Chopped shallots
1 cup	237ml	Fish stock
1/4 cup	59ml	Heavy cream
1		Watercress - cleaned free of large stems
1/2 cup	20g / 0.7oz	Packed fresh chervil leaves
1 1/2 teaspoons	7.5ml	Olive oil - for sauteing
4		Red mullet fillets
		(bass is a good substitute)
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Red skin potatoes - boiled until tender (small)
2 sections		Chervil

Recipe Instructions

Melt the butter in a small sauce pan. Cook the shallots for 2 to 3 minutes or until translucent. Add the fish stock, bring to a boil and reduce by one half. Add the cream and set aside to cool for 2 minutes.

Place the mixture in a blender, add the watercress and chervil to the blender. Carefully pulse the blender off and on several times. Strain the mixture through a fine sieve. Season with salt and pepper. Set aside somewhere warm while you cook the fish.

Heat 1 1/2 teaspoons of oil in a small saute pan, season the mullet with salt and pepper on both sides and sear for 3 minutes on each side. Place on a platter with steamed potatoes and top with the sauce and chervil sprigs.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2230 broadcast 08-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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