Potato Crusted Fish

1. Season the fish with salt and pepper. Rub both sides lightly with the mustard. 2. With a potato threader, cut the potatoes into long, spiral curls. Season the curls with salt and pepper. Wrap each fish tightly with the curls. 3. Place the fish in a damp, clean kitchen cloth, roll up tightly to adhere the potatoes to the fish, and remove the cloth. In a large saut&eacute pan, over medium heat, add the oil. 4. When oil is hot, pan-fry for 4 to 6 minutes on each side or until golden brown. Remove and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Spoon the relish in the center of each sauce. Lay the fish directly on the top of the relish. Garnish with parsley. Yields: 4 servings Lemon Butter Sauce: 1. In a saucepan, over medium heat, combine the shallots, lemon juice, salt, pepper, garlic, and wine. Bring the liquid to a boil. Reduce the heat to medium and simmer for about 6 minutes or until the liquid reduces by half. 1. Add the cream and continue to simmer for 4 minutes. Whisk butter, one chip at a time. Remove from the heat and serve. Yields: about 2 cups French Green Bean Relish: 1. In a large saute pan, over medium heat, add the oil. When the oil is hot add the onions. Season with salt and pepper. 2. Saute for 1 minute. Add the peppers. Season with salt and pepper. Continue to saute for 2 minutes. Add the green beans and garlic. Season with salt and pepper. Continue to saut&eacute for 2 minutes. Remove from the heat and serve. Yields: 4 servings This recipe copyright C 1998 Emerils TV Dinners. NOTES : From Chef and author Emeril Lagasses new cookbook, "Emerils TV Dinners" Recipe by: Good Morning America