Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min

Ingredients

Essence (Emeril's Creole Seasoning):

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.

Essence (Emeril's Creole Seasoning):

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

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

about 2/3 cup

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Marinara Sauce

Recipe courtesy of Ina Garten

Sauteed Broccoli Rabe with Garlic and Lemon Zest

Recipe courtesy of Tyler Florence

Lavender and Lemon Cookies

Recipe courtesy of Giada De Laurentiis

Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons

Recipe courtesy of Bobby Flay

Homemade BBQ Sauce

Recipe courtesy of Ree Drummond

Lemon Spaghetti with Jumbo Shrimp

Recipe courtesy of Giada De Laurentiis

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Rib Eye Steak with Onion Blue Cheese Sauce

Recipe courtesy of Ree Drummond

Salted Caramel Sauce

Recipe courtesy of Kelsey Nixon

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.