Potato Crusted Gulf Fish With A Grilled Mushroom Relish

Recipe Ingredients

1/2 cup	118ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Small-diced yellow onions
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Sliced assorted exotic mushrooms
		(such as shiitakes, chantrelles, black
		Trumpets, oyster, lobster etc.)
1 tablespoon	15ml	Chopped garlic
1/2 lb	227g / 8oz	Prosciutto ham - julienned
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
		A drizzle of White Truffle Oil
4		Pompano fillets - (abt 6 to 8 oz ea)
		Emeril's Essence - see * Note
4 teaspoons	20ml	Dijon mustard
2 teaspoons	10ml	Idaho potatoes - peeled, passed (large)
		Through the potato threader, and
		Soaking in cool water
1 1/2 cups	355ml	Lemon Butter Sauce - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Lemon Butter Sauce" recipes which are included in this collection.

Preheat the oven to 400 degrees.

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 Emeril's 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B25 broadcast 03-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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