Free Recipe Fish Marcelle
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Fish Marcelle Recipe
3 tb Olive oil
1/2 c Thinly-sliced shiitake
-mushrooms
1 c Thinly-sliced cooked
-artichoke bottoms
Juice of 1 lemon
1 tb Heavy cream
1 tb Chopped green onions; plus
Extra Chopped green onions;
-for garnish
3 tb Unsalted butter
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Flour
1 ts Bayou Blast – {Emeril s
-Creole Seasoning}; see *
-Note
1 Egg
2 Six-ounce Snapper or redfish
-fillets
Fish Marcelle Preparation
* Note: See the Bayou Blast – {Emeril”s Creole Seasoning} recipe which is included in this collection. Heat 1 tablespoon oil in a saute pan, add mushrooms and cook until tender. Add artichokes and lemon juice and cook until juice reduces. Add cream and reduce for 2 minutes. Add green onions and butter, whisking until melted and incorporated. Season to taste with salt and pepper. Keep warm over very low heat while you finish fish. Meanwhile, in a shallow plate combine flour with Bayou Blast to taste. In another plate whisk egg with 1/4 cup water. In a saute pan heat remaining oil. Season both sides of fish fillets with salt and pepper, dredge in flour, dip in egg wash, then dredge in flour again; add immediately to hot oil. Fry, watching carefully, and turning when first side is golden brown, about 5 minutes in all. To serve, top fillets with the sauce and garnish with green onions. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2139 broadcast 08-26-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 11-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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