Recipe - Potato Crusted Red Snapper

4 (6ounce) red snapper
fillets
Essence
One fourth cup Dijon mustard
2 lg White potatoes,; peeled, cut
crosswise
Salt and white pepper
4 tablespoon Olive oil
Garnish:
1 cup Red pepper coulis,; hot
1 cup Yellow pepper coulis,; hot
One half cup Fried herb salad
1 tablespoon Finely chopped parsley

Season each fillet with Essence. Lightly brush each fillet with the Dijon
mustard. Pass each halved potato through the potato threader or grate
potatoes using a box grater. Place the threaded potatoes in a mixing bowl
and season with salt and pepper. Divide the threaded potatoes into 4
portions. Wrap each fillet with each individual portion of the threaded
potatoes. Wrap the fish like a package. Wrap crosswise first and then
lengthwise. Wrap the crusted fish tightly in a cloth napkin. This will
secure the potato to the fish. In a large saute pan, heat the olive oil.
When the oil is hot, saute the fish for 34 minutes on each side, or until
golden. Remove from the pan and drain on a paperlined plate. Season the
fish with Essence.

Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2433

Posted to MCRecipe Digest V1 #241

Date: Fri, 11 Oct 1996 21:39:24 0400

From: Rowaan[SMTP:Rowaan@ix.netcom.com]