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Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce by Tory McPhail This could be a restaurant’s signature dish — but the recipe is all yours to make.
Essence of Emeril is a cooking show hosted by celebrity chef Emeril Lagasse that aired on Food Network from 1994 until 2007. It was half-hour show which aired on weekends. [1]In each episode, Emeril shared with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that had become ...
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There are two primary ways to prepare the fish (most popularly, sole or trout). [3] One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish.
Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal. 2. In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate.
Emeril is an American sitcom television series created by Linda Bloodworth-Thomason, starring celebrity chef Emeril Lagasse as himself. It aired on Tuesday nights on NBC from September 25, 2001, to December 11, 2001, from 8:00 to 8:30 EST. A total of 10 half-hour episodes were produced over one season, but only seven aired.
On the plate, decorate the filet with the bread crumbs, fresh dill, trout roe and shaved horseradish. Recipe from Rafa Peña and Johan Jureskog for the Creative Edge Culinary Council.
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