Onion Crusted Pompano with Chervil Jus

• 2 large Vidalia onions, shaved into 1/4-inch rings
• 1/4 cup Dijon mustard
• 1 tablespoon Essence, recipe follows
• 4 (6-ounce) pompano fillets
• 1/4 cup bacon fat
• 3 cups chicken stock
• 1/4 cup chopped fresh chervil
• 1 teaspoon minced shallots
• 1 teaspoon minced garlic
• Salt and pepper
• 3 cups mashed potatoes, hot
• 1/2 cup red pepper paint, hot
• Fresh chervil sprigs
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F.
2. Season each filet with Essence.
3. Lightly rub each fillet with the Dijon mustard.
4. Using a cloth napkin, folded in half, cover the bottom half of the napkin with a fourth of the shaved onion.
5. Place the fillet directly on top of the shaved onions.
6. Roll the fish up tightly to the end.
7. This will secure the crust around the fish.
8. In a saute pan, heat the bacon fat.
9. When the fat is hot, saute the fish for 3 minutes on one side, or until the onions are seared and crispy.
10. Flip the fish over and finish cooking in the oven.
11. Roast the fish for 8 to 10 minutes or until the fish is done.
12. In a sauce pot, combine the chicken stock, chervil, shallots, and garlic.
13. Bring the liquid up to a boil and reduce to a simmer.
14. Simmer the liquid for 25 to 30 minutes.
15. Season with salt and pepper.
16. Remove from the heat.
17. Remove the fish from the oven.
18. Mound the potatoes in the center of the plate.
19. Place the crusted fish directly on top.
20. Spoon the sauce around the fish.
21. Garnish with the red pepper paint on the rim and fresh chervil.
22. Combine all ingredients thoroughly and store in an airtight jar or container.
23. Yield: about 2/3 cup
24. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
25. Published by William and Morrow, 1993.

vidalia onions, dijon mustard, pompano fillets, bacon fat, chicken stock, chervil, shallots, garlic, salt, mashed potatoes, red pepper, chervil sprigs, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/onion-crusted-pompano-with-chervil-jus-recipe.html (may not work)