To make the sauce, in a saucepan, combine the Worcestershire, lemons and bay leaves 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 very 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 food processor, combine 1 cup of the flour, 2 cups of the pecans, and 1 tablespoon of the Essence. Process just until smooth. Transfer to a shallow bowl.

In another bowl, combine the remaining 1/2 cup of flour with 1 teaspoon of the Essence. In a third bowl, beat the eggs with the milk and remaining 1/2 teaspoon of Essence to make an egg wash.

Lightly season the fish on both sides with salt and pepper. One at a time, dredge first in the flour, then dip into the egg wash, shaking to remove any excess. Dredge in the pecan mixture, turning to adhere to both sides.

In a large skillet, heat the oil over medium-high heat. Add the fish in batches if necessary and cook until golden, about 5 minutes. Turn and cook on the second side until golden and the fish is just cooked through, about 4 minutes.

To serve, spoon the sauce into the middle of 4 large plates and top with the fish. Garnish the top of each fish with 1 tablespoon of the remaining pecans, and arrange the Brabant potatoes to the side of the fish. Garnish with parsley and serve immediately.

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.

Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into 1/2-inch cubes. Put in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes.

Remove from the heat and drain on paper towels.

Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes.

Remove and drain on paper towels. Season with salt, and serve hot.

Yield: 4 servings