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 rings
1 Fennel bulb (about 18 ounce), cut in half and then cut into 1/2 inch X 1 1/2 inch strips
6 tablespoons Extra Virgin Olive Oil
3/4 teaspoon Salt
1/4 teaspoon freshly ground black pepper
1/2 cup all purpose flour
Four 4 ounce Branzino Fillets, skin on, scaled
12 Large Shrimp, peeled and deveined
4 ounce baby peashoots or Watercress, rinsed and dried

Emeril's Lemon Butter Sauce
1 cup dry White Wine
3 lemons, peeled and quartered
1 tablespoon minced Garlic
1 tablespoon minced Shallots
1/2 cup Heavy cream
1/2 pound (2 Sticks) cold unsalted Butter cut into pieces
1 teaspoon salt
1/8 teaspoon freshley ground black pepper
1 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.

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