Annies Peasant-Style Pompano
Ingredients
- (or other firm;
- 1 tb Oil -; (to 2 tbspns)
- 1/4 c Diced grilled eggplant
- 4 Pompano fillets -; (6 oz ea)
- As escolar or skate)
- Black Pepper freshly ground
- 1 1/2 ts Chopped rosemary
- Cut into small pieces
- Salt to taste
- 1 c Veal stock
- 1 tb Bayou Blast - (to 2 tbspns);
- 1/2 Stick Butter; chilled, and
- 2 tb Onions chopped
- 1/4 c Chopped black olives
- 1 1/2 ts Chopped thyme
- 1/4 c Chopped Tomatoes
- 1 tb Mashed roasted garlic cloves
- 1/4 c Chopped green olives
Instructions
- * Note: See the “Bayou Blast - {Emerils Creole Seasoning}” recipe which is included in this collection. Season fish fillets with spice. Heat oil in a saute pan, add fillets and sear until golden brown. Turn carefully and sear second side until golden brown. Add olives, tomatoes, eggplant, onion, garlic, and herbs. Stir vegetables around taking care not to break fish, 3 minutes. Add stock, bring to a boil, lower heat and simmer to reduce slightly, carefully turning fillets several times to cook evenly. Whisk in butter a few pieces at a time, and adjust seasonings to taste with salt and pepper. Serve fish with generous spoonfuls of sauce and vegetables. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse
