Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds fresh spinach, steamed and pressed to release excess liquid |
6 (8-ounce) redfish fillets |
salt and freshly ground black pepper |
cashew garlic butter, recipe follows |
warm potato salad, recipe follows |
1 cup roasted and salted cashews |
1 cup unsalted butter, softened at room temperature |
1 tablespoon minced garlic, about 6 cloves |
1 teaspoon salt |
1 teaspoon hot sauce |
1/2 lemon, juiced |
6 baking potatoes, like russets, peeled and cut into bite-size pieces |
2 tablespoons dijon mustard |
1/4 cup red wine vinegar |
salt and freshly ground black pepper |
1 small onion, finely chopped |
1/3 cup finely chopped celery |
4 hard-boiled eggs |
1 cup heavy cream, reduced to 1/2 cup |
1/4 cup chopped parsley |
white pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Season spinach with salt and pepper and divide between 6 (15-inch) square pieces of aluminum foil. Season fillets with salt and pepper and, using a flat spatula, smear both sides of each fillet liberally with Cashew-Garlic Butter. Lay fillets on top of spinach, fold foil pouches up carefully, and bake 20 minutes. Serve immediately, accompanied with Warm Potato Salad.
3. Cashew-Garlic Butter:
4. Place the cashews in the bowl of a food processor and pulse for 30 seconds. Add the remaining ingredients and pulse for 15 seconds. Transfer cashew-garlic butter to a small bowl and set aside while you assemble the papillotes.
5. Warm Potato Salad:
6. In a saucepan, cook potatoes in salted water until fork-tender. Drain liquid and add mustard, red wine vinegar, and salt and freshly ground black pepper. Add chopped onion, celery, eggs, heavy cream, parsley, and mix well. Taste and adjust seasoning with salt and pepper.
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