Ingredients

1/2 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine
Juice of one lemon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons unsalted butter, cubed
Salt and pepper

Directions

In a saucepan, combine the shallots, garlic, wine, and lemon.
Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream,
continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated.
Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the
vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and
Essence.

Ingredients

Essence (Emeril's Creole Seasoning):

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

Directions

Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow,
1993.