Preheat the oven to 400ºF.   Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 2 pieces of the prosciutto ham. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the fillets are crusted. In a large, oven-proof sauté pan, heat the oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce. Garnish with chives. Serve immediately. Yield: 4 servings

Converted by MC_Buster. Per serving: 657 Calories (kcal); 10g Total Fat; (14% calories from fat); 91g Protein; 45g Carbohydrate; 131mg Cholesterol; 485mg Sodium Food Exchanges: 3 Grain(Starch); 12 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC69 Converted by MM_Buster v2.0n

Caper And Tomato Butter Sauce

1/4 cup of minced shallots
1/4 teaspoon of hot sauce
1 cup of  White wine
1/2 teaspoon of Worcestershire sauce
Salt
2 tablespoons of chopped shallots
Cayenne pepper
1/4 cup of capers
1/4 cup of heavy cream
1/2 cup of small diced tomatoes
1 1/2 sticks of cold butter; cut into

In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm. Yield: about 2 cups

Converted by MC_Buster. Per serving: 1635 Calories (kcal); 160g Total Fat; (95% calories from fat); 4g Protein; 14g Carbohydrate; 454mg Cholesterol; 1812mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC69 Converted by MM_Buster
v2.0n.

 Seafood Cookbooks