Crispy Striped Bass with Sauteed Baby Morels and Watercress Sauce

• 2 cups fish or chicken stock, warm
• 1 tablespoon Dijon mustard
• 2 bunches watercress, cleaned
• 1/4 cup parsley sprigs
• Salt
• Freshly ground black pepper
• 1 cup small diced potatoes
• 5 tablespoons olive oil
• 2 tablespoons minced shallots
• 2 teaspoons chopped garlic
• 1 pound fresh baby morel mushrooms
• 4 striped bass fillets, skin on (about 6 ounces each)
• 1 tablespoon snipped chives (cut 1/2-inch long)

1. Preheat the fryer.
2. In a blender, combine the stock, mustard, watercress and parsley.
3. Puree until smooth.
4. Season with salt and pepper.
5. Strain the sauce through a fine mesh strainer.
6. Pour into a saucepan and place over low heat, keep warm.
7. Fry the potatoes until golden brown.
8. Remove and drain on paper towels.
9. In a saute pan, over medium heat, add 2 tablespoons of the oil.
10. When the oil is hot, add the shallots, garlic and morels.
11. Season with salt and pepper.
12. Saute for 3 to 4 minutes, or until the morels are tender.
13. Add the potatoes and continue to saute for 1 minute.
14. Remove from the heat and keep warm.
15. Season both sides of the bass with salt and pepper.
16. In a large saute pan, over medium heat, add the remaining 3 tablespoons of oil.
17. When the oil is hot, pan-fry the bass for 3 to 4 minutes on each side.
18. Remove from the pan and drain on paper towels.
19. To serve, spoon the sauce in the center of each plate.
20. Spoon some of the mushroom/potato mixture in the center of the sauce.
21. Lay the fish on top of the mushrooms.
22. Garnish with chives.

fish, mustard, bunches, parsley sprigs, salt, freshly ground black pepper, potatoes, olive oil, shallots, garlic, mushrooms, bass fillets, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crispy-striped-bass-with-sauteed-baby-morels-and-watercress-sauce-recipe.html (may not work)