Crispy Striped Bass With Sauteed Baby Morels And A Watercress Sauce

Recipe Ingredients

2 cups	474ml	Fish or chicken stock - warm
1 tablespoon	15ml	Dijon mustard
2		Watercress - cleaned
1/4 cup	4g / 0.1oz	Parsley sprigs
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Small-diced potatoes
5 tablespoons	75ml	Olive oil
2 tablespoons	30ml	Minced shallots
2 teaspoons	10ml	Chopped garlic
1 lb	454g / 16oz	Fresh baby morel mushrooms
4		Striped bass fillets - (abt 6 oz ea) - skin on
1 tablespoon	15ml	Snipped chives 1/2" long

Recipe Instructions

Preheat the fryer.

In a blender, combine the stock, mustard, watercress and parsley. Puree until smooth. Season with salt and pepper. Strain the sauce through a fine mesh strainer. Pour into a saucepan and place over low heat, keep warm.

Fry the potatoes until golden brown. Remove and drain on paper towels.

In a saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots, garlic and morels. Season with salt and pepper. Saute for 3 to 4 minutes, or until the morels are tender. Add the potatoes and continue to saute for 1 minute. Remove from the heat and keep warm.

Season both sides of the bass with salt and pepper. In a large saute pan, over medium heat, add the remaining 3 tablespoons of oil. When the oil is hot, pan-fry the bass for 3 to 4 minutes on each side. Remove from the pan and drain on paper towels.

To serve, spoon the sauce in the center of each plate. Spoon some of the mushroom-potato mixture in the center of the sauce. Lay the fish on top of the mushrooms. Garnish with chives.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C32) - from the TV FOOD - NETWORK

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