In a large bowl, combine the halibut, bread crumbs, Essence, salt, cayenne, green onions, parsley, dill, mayonnaise, and egg. Fold with a rubber spatula, gently mixing in the halibut and bread crumbs. Shape the mixture into 4 (3/4-inch) thick patties and place on a plate. Refrigerate for 20 minutes.

In a large skillet, melt the butter over medium-low heat. Add the cakes and cook until golden, 3 to 5 minutes per side. Remove from the heat. Garnish 4 salad plates with watercress.

Place 2 cakes on each plate and top with a dollop of tartar sauce. Garnish with chopped parsley and Essence, and serve.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

To make the mayonnaise, in a food processor or blender, combine the egg, lemon juice and Dijon mustard. Process on high speed for 15 seconds. With the motor running, pour the oil through the feed tube in a slow, steady stream and process until emulsified. Add the salt and cayenne, and pulse to blend.

To make the tartar sauce, transfer to a medium bowl and fold in the remaining ingredients. Cover and refrigerate for 1 to 2 hours before serving. (NOTE: Both mayonnaise and tartar sauce should be used within 24 hours.) Yield: about 1 1/4 cups