Recipe - Potato Crusted Gulf Fish With A Grilled Mushroom Relish

One half cup Olive oil; plus
2 tablespoon Olive oil
One half cup Small minced yellow onions
Salt; to taste
Freshlyground black pepper;
to taste
4 cup Sliced assorted exotic
mushrooms
(such as shiitakes;
chantrelles, black
Trumpets; oyster, lobster
etc.)
1 tablespoon Chopped garlic
One half pound Prosciutto ham; julienned
1 tablespoon Finelychopped fresh parsley
leaves
A drizzle of White Truffle
Oil
4 Pompano fillets ; (abt 6 to
8 ounce ea)
Emeril's Essence; see * Note
4 teaspoon Dijon mustard
2 lg Idaho potatoes; peeled,
passed
Through the potato threader;
and
Soaking in cool water
1 One half cup Lemon Butter Sauce; see *
Note

* Note: See the "Emeril's Essence Information" and "Lemon Butter Sauce"
recipes which are included in this collection.

Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 2
tablespoons of the olive oil. When the oil is hot, add the onions. Season
with salt and pepper. Saute for 1 minute, or until slightly wilted. Add the
mushrooms. Season with salt and pepper. Saute for 2 to 3 minutes. Add the
garlic, prosciutto and parsley. Continue to saute for 1 minute. Remove from
the heat and drizzle the relish with the truffle oil. Set aside. Season the
fillets with Emeril's Essence. Rub 1 teaspoon of the mustard over each
fillet, covering completely. Drain the potatoes. Season with salt and
pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one
pile of the potatoes, tightly. Cover the potatoes with a damp cloth until
ready to use. Repeat the process until all of the potatoes are crusted. In
a large ovenproof saute pan, heat the remaining oil. When the oil is hot,
carefully lay the fillets in the hot oil. Panfry for 3 to 4 minutes on the
first side, or until the crust is golden. Flip the fillets over and place
the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To
serve, spoon the sauce in the center of each plate. Place the crusted
fillets in the center of the sauce. Spoon the relish over the fillets.
Serve immediately. This recipe yields 4