To make the sauce, combine the Worcestershire,lemons and bay leaves in a saucepan and bring to a boil. Reduce the heat and simmer until reduced by half and thickened, 7 to 8 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces. Add the cream and cook until reduced by half, about 3 minutes.



Lower the heat to low. Whisk in the butter several pieces at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, pulling the pan from the heat as necessary to keep the sauce from breaking.


Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer into a clean container. Cover to keep warm until ready to serve. In a medium skillet, cook the sausage, stirring, over medium-high heat until the fat is rendered and the sausage is browned, about 4 minutes. Drain on paper towels and let cool completely.In a medium bowl, combine the cooled sausage with the breadcrumbs and 1 teaspoon of the Essence. Blend well.


Season the fillets on both sides with the remaining 2 teaspoons of Essence.


In a large oven-proof skillet or sauté pan, heat the oil over medium-high heat. Add the fish and cook for 4 minutes on the first side. Carefully turn and divide the andouille mixture among the fish, spreading evenly over the top and packing down with the back of a spatula. Place the pan in the oven and bake until the fishis cooked through, 5 to 8 minutes.

To Serve: To serve, spoon along the rims of each of 4 large plates. Mound the shoestring potatoes into the center of the plates and place the fi sh on the potatoes. Drizzle with additional sauce, garnish with parsley, and serve immediately.


As many may like these days, is to serve red wine with fish when the sauceor garnish calls for red. The fish topped with the andouille mixture develops more earthy flavors than mineral. The wine caresses the suavity of the dish and also matches the sausage flavors without overpowering the fine taste of the red fish. The sauce brings some herbal and spicy components that are well sustained by the Lamborghini wine.

To Drink: Campoleone Lamborghini Red 2005 - Campoleone