Ingredients
Ingredients- 1/2 cup plus 2 tablespoons olive oil
- 1/2 cup small diced yellow onions
- Salt and freshly ground black pepper
- 4 cups sliced assorted Exotic mushrooms (such as shiitakes, chantrelles, black trumpets, oyster, lobster etc.)
- 1 tablespoon chopped garlic
- 1/2 pound prosciutto ham, julienne
- 1 tablespoon finely chopped fresh parsley leaves
- Drizzle of White Truffle Oil
- 4 fillets (about 6 to 8 ounces) pompano
- Essence, recipe follows
- 4 teaspoons Dijon mustard
- 2 large baking potatoes, peeled and passed through the potato threader, soaking in cool water
- 1 1/2 cups Lemon Butter Sauce, recipe follows
- 1 cup dry white wine
- 3 lemons, peeled and quartered
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 teaspoon salt
- 3 turns freshly ground black pepper
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 1/2 cup heavy cream
- 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
- 1 tablespoon finely chopped fresh parsley
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Description
Cooking Channel Serves Up This Potato Crusted Gulf Fish With A Grilled Mushroom Relish Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.
Cooking Channel
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