Ingredients
1 4 (6-oz) red snapper fillets
Directions
: essence
1/4 c Dijon mustard
2 lg white potatoes, -- peeled,
: cut crosswise
: Salt and white pepper
4 TB olive oil
: Garnish:
1 c red pepper coulis, -- hot
1 c yellow pepper coulis, -- hot
1/2 c fried herb salad
1 TB finely chopped parsley
Season each fillet with Essence. Lightly brush each fillet with the
Dijon mustard. Pass each halved potato through the potato threader or
grate potatoes using a box grater. Place the threaded potatoes in a
mixing bowl and season with salt and pepper. Divide the threaded
potatoes into 4 portions. Wrap each fillet with each individual
portion of the threaded potatoes. Wrap the fish like a package. Wrap
crosswise first and then lengthwise. Wrap the crusted fish tightly in
a cloth napkin. This will secure the potato to the fish. In a large
saute pan, heat the olive oil. When the oil is hot, saute the fish
for 3-4 minutes on each side, or until golden. Remove from the pan
and drain on a paper-lined plate. Season the fish with Essence.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2433
From: rowaan[smtp:rowaan@ix.Netcom.Com
Servings: 4 servings
Potato Crusted Red Snapper Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the far past, in truth as far back into history as ancient Egypt, and possibly even further than that. However, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also describes how the Roman chefs made use of a wide range of spices and herbs, including some that we all recognise for example basil, fennel and asafoetida. Over the succeeding few hundred years, the rich families of Wesstern Europe strove to serve the best banquets, and as a result cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers. When we get to the twentieth century, cooking publications are starting to become popular due to increased literacy, people having more free time and having more money. |
We hope you enjoy this Potato Crusted Red Snapper recipe.
