Crispy Striped Bass With Sauteed Baby Morels And Watercress Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
410
FAT
69%
CHOL
68%
SOD
17%

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Ingredients for 4 servings

Freshly ground black pepper

2 teaspoons chopped garlic

5 tablespoons olive oil

2 cups fish or chicken stock, warm

1 pound fresh baby morel mushrooms

1/4 cup parsley sprigs

1 tablespoon Dijon mustard

1 tablespoon snipped chives (cut 1/2-inch long)

4 striped bass fillets, skin on (about 6 ounces each)

2 tablespoons minced shallots

Salt

1 cup small diced potatoes

2 bunches watercress, cleaned

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