Fish marcelle

2 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
½ cup Thinly-sliced shiitake
Mushrooms
1 cup Thinly-sliced cooked
Artichoke bottoms
Juice of 1 lemon
1 tablespoon Heavy cream
1 tablespoon Chopped green onions, plus
Extra for garnish
3 tablespoons Unsalted butter
Salt and pepper
1 cup Flour
1 teaspoon Creole spice
1 Egg
2 6-ounce snapper or redfish
Fillets

Directions

ESSENCE OF EMERIL #EE2139

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 Creole spice to taste. In another plate whisk egg with ¼ 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 sauce and garnish with green onions.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage:

Related recipes