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Ingredients

• 1/2 cup plus 2 tablespoons olive oil
• 1/2 cup small diced yellow onions
• Salt
• 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
• 4 teaspoons Dijon mustard
• 2 large Idaho potatoes, peeled and passed through the potato threader, soaking in cool water
• 1 1/2 cups Lemon Butter Sauce

Description

Potato Crusted Gulf Fish With A Grilled Mushroom Relish

Emerils