Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size nonreactive saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the butter, whisking constantly until it is completely melted and blended into the mixture. Add the Creole seasoning and stir to mix. Strain through a sieve, set aside and keep warm. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. In a large saute pan, over medium heat, heat 2 tablespoons of the oil. When the oil is hot, add the garlic and shallots. Season with salt and pepper. Saute for 1 minute. Add the potatoes. Saute for 2 minutes. Add 1/2 cup of the Meunire Sauce and mix well. Add the bread crumbs and parsley. Saute for 1 minute. Remove from the heat and keep warm. Season the redfish and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add the remaining oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In a saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir in the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with the fried parsley.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.