Recipe - Salsify Celery Root And Fennel Slaw With Crispy Fish And Pa

2 Red; (6 ounce) snapper
filets
One half cup Flour; seasoned with 1
tablespoon Essence
Olive oil for frying

SLAW
One fourth cup Chopped raw apple smoked
bacon
One half cup Salsify; julienned and
blanched
One half cup Celery root; julienned and
blanched
One half cup Fennel; julienned and
blanched
2 tablespoon Rice wine vinegar
1 One half tablespoon Sesame oil
One fourth cup Chopped peanuts
2 tablespoon Chopped chervil
Salt and pepper
1 cup Parsnip cream potatoes
8 Fried parsnip strips
1 tablespoon Chopped chives

ESSENCE OF EMERIL SHOW #EE2286

For the slaw: In a saute pan, when the pan is smoking hot, render the bacon
until crispy. Add the salsify, celery root and fennel. Saute for 1 minute,
just to warm and remove. In a mixing bowl combine all the remaining
ingredients with the sauteed vegetables. Toss to incorporate and season
with salt and pepper.

For the fish: In a saute pan, heat the olive oil. Dredge the fish in the
seasoned flour, lightly coating each side. When the oil is smoking hot,
place the fish carefully in the hot oil. Saute for 23 minutes or until
golden brown and crispy. Flip the fish over and continue sauteeing for an
additional 23 minutes or until golden and crispy. Remove the fish and
place on a paperlined plate, to remove any excess oil.

To assemble: Spoon the potatoes in the center of the platter. Place the
fish directly on top of the potatoes. Mound the slaw on top of the fish.
Garnish with the fried parsnips around the edge of the plate and sprinkle
with the chives.

Yield: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998