Crispy Striped Bass with Sauteed Baby Morels And a Waterc

Ready in 1 hour

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Ingredients

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1 c Small diced potatoes
5 tb olive oil
Salt
2 tb Shallots; minced
1/4 c Parsley sprigs
2 ts Garlic; chopped
1 tb Dijon mustard
Black Pepper; freshly ground
2 c Fish or chicken stock; warm
2 bn Watercress; cleaned
1 lb Fresh baby morel mushrooms
; ounces each)
4 Striped bass fillets; skin
1 tb Snipped chives; (cut

Original recipe makes 1 servings

Servings  

Preparation

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. Gar nish with chives. Yield: 4 servings Per serving: 1261 Calories (kcal); 83g Total Fat; (60% calories from fat); 116g Protein; 8g Carbohydrate; 509mg Cholesterol; 667mg Sodium Food Exchanges: 0 Grain(Starch); 16 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC32 Converted by MM_Buster v2.0n.

Calories Per Serving: 211 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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