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Ингредиенты
- 2 slc zucchini - (1" ea, sliced lengthwise)
- 2 slc yellow squash - (1" ea, sliced lengthwise)
- 2 slc eggplant - (1" ea, sliced lengthwise)
- Â Â Drizzle of extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil
- 3 c. roasted pecan pcs
- 2 tsp minced garlic
- 1/4 c. minced green onions
- 3/4 c. Worcestershire sauce
- 2 whl lemons skin and pith remove
- 2 x bay leaves
- 3/4 lb butter cubed and cool
- 1 c. bread crumbs
- Â Â Creole seasoning see * Note
- 4 x trigger fish fillets - (6 to 8 ounce ea) dressed
- 2 lrg Idaho potatoes peeled, and
- Â Â cut into shoestrings
Инструкции
- Preheat the oven to 450 degrees. Preheat the fryer.
- Season the vegetables with extra virgin olive oil, salt and pepper. Place the vegetables on a roasting pan and roast for 10 min. Remove the vegetables from the oven and cold completely. Medium dice the vegetables and set aside.
- In a large saute/fry pan, heat 1 Tbsp. of the extra virgin olive oil. Saute/fry the roasted vegetables, 1 1/2 c. of the pecans, and garlic for 2 min. Season with salt and pepper. Stir in the green onions and keep hot.
- In a saucepan, over medium heat, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and cook till it reduces by two-thirds, about 4 min. Whisk in the butter, 1 cube at a time, till all of the butter is incorporated. The sauce should be thick and coat the back of a spoon. Remove from the heat and strain through a fine mesh sieve. Keep the sauce hot.
- In a food processor, combine the remaining 1 1/2 c. of the pecans, breadcrumbs, and 2 Tbsp. of the extra virgin olive oil. Process till fully incorporated. Remove and season with Creole seasoning. Season the fillets with the Creole seasoning.
- In a large, ovenproof saute/fry pan, heat the remaining 1/4 c. of extra virgin olive oil. When the oil is warm, add in the fillets, pretty-side down first. Saute/fry the fillets for 4 min on the first side and carefully flip over. Cover the top of each fillet with a quarter of the pecan crust. Place in the oven and cook for 5 min.
- Fry the potatoes till golden brown, about 3 to 4 min, stirring occasionally. Remove the potatoes and drain on paper towels. Season with salt and pepper.
- To serve, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place 3 piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish with parsley.
- This recipe yields 4 servings.
