Saute Of Redfish Almandine Served With Brabant Potatoes

Recipe Ingredients

1 cup	237ml	Worcestershire sauce
1/2 cup	31g / 1.1oz	Chopped yellow onions
2		Bay leaves
2		Lemons - peel and pith
		Discarded, cut in half
3/4 cup	177ml	Heavy cream
		Creole seasoning - to taste
1 lb	454g / 16oz	Unsalted butter - (4 sticks) - plus
2 tablespoons	30ml	Unsalted butter - cut 1/2" chips
4 cups	584g / 20oz	Small-diced peeled white potatoes - (abt 1/2" by 1/2")
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped garlic
1/4 cup	23g / 0.8oz	Minced shallots
1/2 cup	73g / 2.6oz	Fine dried bread crumbs
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
4		Redfish fillets - (6 to 8 oz ea)
1 cup	62g / 2.2oz	Flour
		Bayou Blast - see * Note
1 cup	93g / 3.3oz	Sliced almonds
1 cup	40g / 1.4oz	Fried parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size nonreactive saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the butter, whisking constantly until it is completely melted and blended into the mixture. Add the Creole seasoning and stir to mix. Strain through a sieve, set aside and keep warm.

Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper.

In a large saute pan, over medium heat, heat 2 tablespoons of the oil. When the oil is hot, add the garlic and shallots. Season with salt and pepper. Saute for 1 minute. Add the potatoes. Saute for 2 minutes. Add 1/2 cup of the Meunire Sauce and mix well. Add the bread crumbs and parsley. Saute for 1 minute. Remove from the heat and keep warm.

Season the redfish and flour with Bayou Blast. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add the remaining oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels.

In a saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir in the Meunire sauce. Remove from the heat and keep warm.

To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with the fried parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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