* Note: See the "Emerils 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 Emerils 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 # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 12-05-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 61 (35%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 20.4mg||6 %|
|Sodium 24.1mg||1 %|
|Potassium 559.2mg||15 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 18.7g|
|Protein 4.9g||7 %|
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Calories per serving: 172
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