Crispy Striped Bass With Sauteed Baby Morels And A Watercress Sauce | Emerils.com

Ingredients

• 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)