Recipe - Potato Crusted Fish

4 Firm white fish fillets;
such as snapper,
; halibut, and
; flounder, etc. (8
; ounces)
Salt
Freshly ground white pepper
One fourth cup Dijon mustard
2 lg Idaho potatoes; peeled
3 tablespoon Vegetable oil
2 cup French Green Bean Relish
2 cup Lemon Butter Sauce
1 tablespoon Finely chopped fresh parsley

LEMON BUTTER SAUCE
One fourth cup Chopped shallots
6 tablespoon Fresh lemon juice
Salt
Freshly ground white pepper
1 teaspoon Chopped garlic
One half cup Dry white wine
One fourth cup Heavy cream
1 One half Sticks butter; cut into 1/2
inch
; chips

FRENCH GREEN BEAN RELISH
2 tablespoon Olive oil
1 cup Thinly cut or sliced up red onions
Salt
Freshly ground black pepper
One half cup Thinly cut or sliced up red bell
peppers; seeded
One half cup Thinly yellow bell peppers;
seeded
Three fourths pound French green beans; (haricot
vert),
; trimmed and
; blanched
2 teaspoon Chopped garlic

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 sauté pan,
over medium heat, add the oil.

4. When oil is hot, panfry 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