EMERIL LAGASSE Pan-Seared Branzino Fillet with Gulf Shrimp, Roasted Onions and Fennel, and Emeril's Lemon Butter Sauce

Emeril Lagasse 的材料：1 Medium Onion (about 10 ounces), peeled, ends trimmed, and cut into 6 thick rings1 Fennel bulb (about 18 ounce), cut in half and then cut into 1/2 inch X 1 1/2 inch strips6 tablespoons Extra Virgin Olive Oil3/4 teaspoon Salt1/4 teaspoon freshly ground black pepper1/2 cup all purpose flourFour 4 ounce Branzino Fillets, skin on, scaled12 Large Shrimp, peeled and deveined4 ounce baby peashoots or Watercress, rinsed and driedEmeril's Lemon Butter Sauce1 cup dry White Wine3 lemons, peeled and quartered1 tablespoon minced Garlic1 tablespoon minced Shallots1/2 cup Heavy cream1/2 pound (2 Sticks) cold unsalted Butter cut into pieces1 teaspoon salt1/8 teaspoon freshley ground black pepper1 teaspoon finely chopped Fresh Parsley{1. Combine the wine, lemons, shallots, and garlic in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by half, about 20 minutes, stirring occasionally and mashing the lemons with the black of a spoon to break them up. Add the cream and cook until reduced by half, about 3 mintues.}{2. Whisk in the butter. 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated and removing the pan from the heat periodically to prevents the sauce from getting too hot and breaking; it should be thick enough to coat the black of a spoon. Whisk in the salt and pepper.}{3. Strain the sauce through a fine-mesh strainer into a saucepan or bowl, pressing against the soilds with the black of a spoon to extract as much liquid as possible. Fold in the parsley and cover to keep warm until ready to serve, stirring occasionally.}Emeril 烹調法：1.{ Preheat the oven to 350 F}2.{ Toss the onion rings and fennel strips with 2 tablespoons of the oil, 1/4 teaspoon of the salt, and pinch of the pepper in a 2-quart baking dish. Cover tightly with aluminum foil and roast until the vegetables are tender, about 45 minutes. Set aside, covered, to keep warm.}3.{ Combine the flour with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Dredge the fish in the seasoned flour on both sides, shaking to remove any excess.4.{ Place the shrimp in a medium bowl and toss with the remaining 1/4 teaspoon salt and pinch pepper. Set aside.5.{ Heat the remaining 1/4 cup oil in a large saute pan or skillet over medium high heat. When the oil begins to light smoke, add the fish fillets, skin side down, gently press flat with the back of a fish turner or spatula, and cook until the skin in crips, 2 to 2 1/2 mintues. Turn and cook until just cooked through, 45 seconds to 1 mintues. Transfer the fish to a platter and tent to keep warm.}6.{ Add the shrimp to the fat remaining in the pan and cook, turning, over medium high heat until the shrimp are pink and just cooked thriugh, 2 to 3 mintues. Remove from the heat.}7.{ Spoon 2 tablespoons of the sauce into the center of 4 largeplates and arrange the vegetables on the sauce with the peashoots on top. Lay the fish fillets, skin side up, over the vegetables and top each fillet with 3 shrimp. Drizzle 1 tablespoon of the remaining sauce over each portion and serve immediately.Click for listen right now or Download