Ingredients
- Pecan crust:
- 2 cups roasted pecans
- 1/2 -cup bread crumbs
- 4 (6 ounce) cod fillets
- 1/4 cup essential olive oil
- 1 tablespoon Essence, recipe follows
- 1 cup fried shoestring taters
- 1 cup Creole Meunier sauce (any beurre blanc sauce with 1 tablespoon vital added), warm
- two tablespoons chopped eco-friendly onions, for garnish
- two tablespoons brunoise red peppers, for garnish
- Essence (Emeril's Creole Seasoning):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Creole Meunier Sauce:
- two tablespoons minced shallots
- 1 teaspoon minced garlic clove
- 1/2 cup white-colored wine
- 1/2 pound butter, reduce 1-inch cubes, cold
- 1 tablespoon Essence (Emeril's Creole Seasoning)
Directions
Pecan crust:
Preheat oven to 400 levels F.
Inside a mixer. combine all of the ingredients for that pecan crust. Puree the mix until it resembles a mealy texture. Season the cod with Essence.
Inside a saute pan, heat the essential olive oil. Once the oil is smoking hot, add some fish. Saute for just two minutes and switch over. Top each fish using the pecan crust and finished cooking within the oven. Bake the catch six to eight minutes or before the crust is golden brown and also the fish is cooked completely through.
Spoon the sauce in the heart of home plate and round the rim. Lay the fish in the heart of the sauce. Pile the taters on the top from the fish. Garnish using the eco-friendly onion and red peppers
Essence (Emeril's Creole Seasoning):
Combine all ingredients completely and store within an airtight jar or container.
Yield: a couple ofOr3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Printed by William Morrow, 1993.
Creole Meunier Sauce:
Inside a saute pan, combine the shallots. garlic clove, and wine together. Bring up to and including boil and lower to some simmer. Lessen the wine by half, about two to three minutes. Having a whisk, mount within the butter cubes individually until each one is fully incorporated and slightly thick. Season with Essence.