Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Pan Seared Escolar With Crabmeat And Chanterelles

  • Yield: 8 servings

Ingredients

  • 3 tablespoons olive oil
  • 1/2 cup thinly sliced yellow onion
  • 1/4 cup thinly sliced red bell pepper
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground white pepper
  • 2 cups chanterelles, cleaned and trimmed
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons snipped fresh chives
  • 1 pound escolar fillet, cut into eight 2-ounce pieces
  • Muscat Sabayon
  • 8 teaspoons 25-year-old balsamic vinegar, balsamic syrup, or balsamic extraction (found in gourmet stores)

Directions

  • In a medium-size skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion, bell pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the white pepper. Cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, for 1 minute until the mushrooms are slightly soft. Add the crabmeat and garlic and cook, stirring, for 1 minute. Add 1 tablespoon of the chives and remove from the heat. Keep warm.
  • Season the fish with the remaining 1 teaspoon salt and 1 teaspoon white pepper. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the fish and cook for 3 minutes on each side. Remove from the heat.
  • To serve, pool about 2 tablespoons of the sabayon in the center of each of eight serving plates. Divide the mushroom mixture into 8 equal portions and arrange over the sabayon. Top each serving with a fillet of fish and drizzle each with 2 teaspoons of the balsamic vinegar. Garnish with the remaining 1 tablespoon chives.