*  Exported from  MasterCook II  *
 
                            Potato Crusted Red Snapper
 
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2433
 Serving Size  :      Preparation Time :
 Categories    :New Text Import		Essence of Emeril
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4  (6-ounce)     red snapper fillets                                    
                         Essence                                                
      1/4  cup           Dijon mustard                                          
        2  large         white potatoes, -- peeled, cut crosswise               
                         Salt and white pepper                                  
        4  tablespoons   olive oil                                              
                         Garnish:                                               
        1  cup           red pepper coulis, -- hot                              
        1  cup           yellow pepper coulis, -- hot                           
      1/2  cup           fried herb salad                                       
        1  tablespoon    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
 
                     - - - - - - - - - - - - - - - - - -