RECIPE TITLE "Trout à La Meuniere"
by Emeril Lagasse
... more great recipes by Emeril Lagasse on our GREAT CHEFS page!
4 servings --- moderate
- Four 6-ounce trout fillets
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked white pepper
- 1 cup all-purpose flour
- 1 tablespoon Emeril's Original Essence
- 1/4 cup olive oil
- 8 tablespoons (1 stick) unsalted butter, cut into pieces and
at room temperature
- 1 tablespoon minced shallots
- 2 tablespoons white wine
- 1/4 cup lemon juice
- 1 stick, cubed, softened unsalted butter
- 2 tablespoons chopped fresh parsley
- 4 sprigs fresh parsley, for garnish
- Preheat the oven to 250 degrees.
- Season the trout fillets on both sides with the salt and white pepper.
- In a shallow bowl, season the flour with the Essence.
- One at a time, lightly dredge the fillets in the flour, shaking off any excess.
- Heat 2 tablespoons of the oil in a 10-inch saut&eactue; pan over medium-high heat. When the oil is hot but not smoking, Add the fillets in the pan in batches and cook until cook until golden, about 3 minutes per side, adding more oil as needed. Transfer to a platter in the warm oven, adding the other two fillets to the platter as they are cooked.
- Discard any oil remaining in the skillet and wipe clean with paper towels. Return the skillet to the stove. Over medium heat-high heat, melt the butter. When the butter foams, add the shallots and cook, stirring, for 30 seconds. Add the white wine, lemon juice, and parsley and cook, stirring, for 20 seconds. Remove from the heat and adjust the seasoning to taste with salt and pepper.
- To serve, arrange one fillet in the center of each of four large dinner plates and spoon the sauce on top. Garnish with parsley sprigs and serve immediately.
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Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.
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High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume.
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|Fish: The Complete Guide to Buying and Cooking
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
|The Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking
Meals that are naturally delicious, low-fat,. and diabetes-friendly!
. Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
|Neptune's Table: Cooking the Seafood Exotics
Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review