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1
Preheat the grill.
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2
Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, mustard, parsley and lemon juice.
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3
Puree until smooth.
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4
Season with salt and pepper.
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5
With the machine running and in a steady stream add the oil.
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6
Process until all of the oil is incorporated and the mixture is thick.
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7
Season with salt and pepper.
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8
In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote, reserving the other half for a later use.
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9
Season with salt and pepper.
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10
Season the onion rings with a drizzle of olive oil, salt and pepper.
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11
Place the onions on the grill and cook for about 2 to 3 minutes on each side.
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12
Remove the onions and set aside.
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13
In a large saute pan, over medium heat, add the olive oil.
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14
Season the potatoes with salt and pepper.
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15
When the oil is hot add the potatoes.
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16
Saute for about 4 to 6 minutes or until the potatoes start to brown.
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17
Season the fillets with salt and pepper.
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18
Season the cornmeal with Essence.
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19
Dredge the fillets in the cornmeal, coating completely.
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20
In another large saute pan, over medium heat, add the vegetable oil.
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21
When the oil is hot, pan-fry the fillets until golden, about 4 minutes on each side.
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22
Add the onions and continue to saute for 4 minutes.
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23
Add the parsley to the potato mixture.
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24
Mix well.
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25
Remove the fillets and drain on paper towels.
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26
To serve, spoon the ravigote in the center of each plate.
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27
Spoon some of the potatoes in the center of the sauce.
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28
Lay the fillets directly on top of the potatoes.
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29
Garnish with green onions.
