Smothered monkfish with saffron potatoes and onion crisps

4 servings

Ingredients

Quantity Ingredient
4 Monkfish fillets (5 oz ea); trimmed, and
Membranes removed
Emeril's Essence; see * Note
1 tablespoon Olive oil
3 cups Diced peeled eggplant -; (1/2\" dice)
8 Italian plum tomatoes; cut vertical slices
½ cup Chopped onions
1 tablespoon Chopped garlic
3 tablespoons Chopped fresh basil
Salt; to taste
Freshly-ground black pepper; to taste
½ cup Peeled; seeded, pureed Italian plum
Tomatoes
6½ cup Basic chicken stock
12 mediums Red potatoes; peeled
1 teaspoon Saffron threads
Freshly-ground white pepper; to taste
4 cups Vegetable oil
1 cup Flour
2 cups Thinly-shaved onions slices; separated into rings
1 large Egg; beaten with
3 tablespoons Water

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 375 degrees. Season the fillets with Emeril's Essence.

In a large non-reactive ovenproof skillet over high heat, add the oil. When the oil is hot, add the fish fillets and sear the first side, for about 1 minute. Flip the fillets with a spatula and add the eggplant, tomatoes, onions, and basil. Season with salt and black pepper. Stir in the tomato puree and ½ cup of the stock. Bring the liquid to a boil. Remove the skillet from the burner, place in the preheated oven and roast for 25 minutes. Remove the pan from the oven and place on a burner over high heat and cook for 5 minutes longer. Combine the potatoes, saffron threads and 6 cups of chicken stock. Season the liquid with salt and white pepper. Bring the liquid to a boil and reduce the heat to a simmer. Cook the potatoes until firm-tender about 12 to 14 minutes. Remove the pot from the heat and allow the potatoes to sit in the broth for 2 to 3 minutes to soak up the flavors. Remove the potatoes with a slotted spoon and set aside, keeping warm. Allow the broth to cool and then refrigerate or freeze it for later use. Heat the oil in a large pot over high heat. Season the flour with Essence. Dip the onions in the egg wash and toss in the seasoned flour.

When the oil is very hot, fry the onions in batches until golden and crisp, for about 2 to 3 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. To serve, spoon the potatoes in the center of the plate. Lay the fillet on top of the potatoes and spoon over some of the sauce. Garnish each plate with the onion crisps. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-13-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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