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Recipe

Crispy Fish With Salsify, Celery Root And Fennel Slaw And Parsnip Creamed Potatoes

  • Yield: 2 servings

Ingredients

  • 1/4 cup chopped bacon
  • 1/2 cup thinly sliced salsify, blanched for 2 minutes in boiling water
  • 1/2 cup thinly sliced celery root, blanched for 2 minutes in boiling water
  • 1/2 cup thinly sliced fennel bulb, blanched for 2 minutes in boiling water
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons sesame oil
  • 1/4 cup chopped unsalted peanuts
  • 2 tablespoons chopped fresh chervil leaves
  • 2 redfish fillets or any firm-fleshed white fish (about 6 ounces each)
  • Essence to taste
  • 1/2 cup bleached all-purpose flour
  • 1/4 cup olive oil for frying
  • Parsnip Creamed Potatoes

Directions

  • Fry the bacon in a medium-size sautÈ pan over medium heat until crispy, about 6 to 8 minutes. Add the salsify, celery root, and fennel, season with salt and pepper, and cook, stirring, for 1 minute. Remove from the heat and pour into a small mixing bowl. Add the vinegar, sesame oil, peanuts, and chervil and toss to mix well. Seasonwith salt and pepper.
  • Season the fillets with Essence. Put the flour in a shallow bowl and season with Essence. Dredge the fish in the seasoned flour, lightly coating each side, shaking off any excess. Heat the olive oil in a medium-size sautÈ pan over medium heat, then pan-fry the fish until golden brown and crispy, 2 to 3 minutes on each side. Drain on paper towels. Season with Essence.
  • To serve, spoon the creamed potatoes in the center of the platter. Place the fish on top of the potatoes and mound the root vegetable slaw on top of the fish.