Potato Crusted Gulf Fish With A Grilled Mushroom Relish Recipe
Servings: 4
Ingredients
- 1/2 c. Extra virgin olive oil plus
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Small-diced yellow onions
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 c. Sliced assorted exotic mushrooms
- Â Â (such as shiitakes, chantrelles, black trumpets, oyster, lobster etc.)
- 1 Tbsp. Minced garlic
- 1/2 lb Prosciutto ham julienned
- 1 Tbsp. Finely-minced fresh parsley leaves
- Â Â A drizzle of White Truffle Oil
- 4 x Pompano fillets - (abt 6 to 8 ounce ea) see * Note
- 4 tsp Dijon mustard
- 2 lrg Idaho potatoes peeled, passed
- Â Â through the potato threader, and
- Â Â soaking in cold water
- 1Â 1/2 c. Lemon Butter Sauce see * Note
Directions
- Preheat the oven to 400 degrees.
- In a saute/fry pan, over medium heat, add in 2 Tbsp. of the extra virgin olive oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 1 minute, or possibly till slightly wilted. Add in the mushrooms. Season with salt and pepper. Saute/fry for 2 to 3 min. Add in the garlic, prosciutto and parsley. Continue to saute/fry 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 tsp. 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 till ready to use. Repeat the process till all of the potatoes are crusted.
- In a large oven-proof saute/fry pan, heat the remaining oil. When the oil is warm, carefully lay the fillets in the warm oil. Pan-fry for 3 to 4 min on the first side, or possibly till the crust is golden brown. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 min. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 310 | 66% |
| Total Fat 35.1g | 44% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 76mg | 3% |
| Potassium 945mg | 27% |
| Total Carbs 32.56g | 9% |
| Dietary Fiber 6.8g | 23% |
| Sugars 1.44g | 1% |
| Protein 7.81g | 12% |
