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["Season each fillet with Essence.", "Lightly brush each fillet with the Dijon mustard.", "Pass each halved potato through the potato threader or grate potatoes using a box grater.", "Place the threaded potatoes in a mixing bowl and season with salt and pepper.", "Divide the threaded potatoes into 4 portions.", "Wrap each fillet with each individual portion of the threaded potatoes.", "Wrap the fish like a package.", "Wrap crosswise first and then lengthwise.", "Wrap the crusted fish tightly in a cloth napkin.", "This will secure the potato to the fish.", "In a large saute pan, heat the olive oil.", "When the oil is hot, saute the fish for 3 to 4 minutes on each side, or until golden.", "Remove from the pan and drain on a paper-lined plate.", "Season the fish with Essence.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
