Recipes

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