Recipe - Cedar Plank Fish With Citrus Horseradish Crust

One fourth cup White wine
Juice from 1 lemon
1 Bay leaf
8 Peppercorns
One half teaspoon Chopped fresh thyme
One fourth cup Heavy cream
8 ounce Cold butter; cubed
Salt; to taste
Freshlyground black pepper;
to taste
Zest and juice of 2 lemons
Zest and juice of 2 oranges
2 tablespoon Grated horseradish
4 tablespoon Chopped cilantro
Kosher salt; to taste
Sugar; to taste
2 Trout fillets; skin off (8
oz ea)
Emeril's Essence; see * Note
Olive oil; for drizzling
2 Teninch untreated cedar
planks

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oven to 400 degrees.

In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf, and
thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes.
Add the cream and bring the liquid back to a boil and reduce by half, about
2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter
is incorporated. Season the sauce with salt and pepper. Strain the sauce
through a fine mesh strainer and keep warm.

Bring a small pot of salted water to a boil. Blanch the lemon and orange
zest for 1 minute. Remove the zest from the water and shock in an ice bath.
Remove the zest from the ice bath and pat dry. In a mixing bowl, combine
the horseradish, blanched zest, lemon juice, orange juice, and cilantro.
Season the crust with the kosher salt and sugar. Season the fillets with
Emeril's Essence. Rub the top of each plank with olive oil. Place one
fillet on each plank. Divide the crust in half and cover the top of each
fillet with the crust. Place the planks on a sheet pan and place in the
oven. Bake the fillets for 12 to 15 minutes or until the crust is golden
and the fish is flaky. Serve the planks with butter sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A82 broadcast 12031997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

Recipe by: Emeril Lagasse