INGREDIENTS

INSTRUCTIONS

The mash can be pre done and re-heated in the microwave. Try adding
cream instead of milk when making the mash for a more velvety finish.
For the fish, cut each fillet into 3 (approx. 250g/serve), then
lightly score the skin at the thickest part of each piece, marked  like
a hash (#). Season with salt and pepper.  Heat oil in a pan and place a
piece of the fish, skin side down, in  the hot oil. Using a spatula,
apply pressure to the fillet to prevent  the skin from shrinking and
curling (hold for 15-20 seconds). Add  another piece of fish and follow
this method.  When the skin is crisp and lightly browned, turn fillet
over and cook  for 1 minute longer, then transfer to a tray, skin side
up. When all  the fish is done like this and is still medium rare in
the centre,  keep to one side until almost ready to serve.  Next, make
the Red Wine Sauce. Place shallots and wine in a pan,  reduce by half
over a medium high heat. Add the veal glaze then  remove from the heat
and whisk in the butter until combined.  Finish with lemon juice,
parsley and salt and pepper. (Do not reboil)  To serve, mound some mash
on the centre of each plate and transfer  the fish to each plate,
placing the fish on top of the mash. Drizzle  over the red wine sauce
and serve immediately.  Converted by MC_Buster.  Per serving: 1105
Calories (kcal); 122g Total Fat; (96% calories from  fat); 2g Protein;
7g Carbohydrate; 328mg Cholesterol; 1245mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0  Fruit; 24  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 2551
Calories From Fat: 1347
Total Fat: 153g
Cholesterol: 322.5mg
Sodium: 4569mg
Potassium: 6034.5mg
Carbohydrates: 270.9g
Fiber: 50.9g
Sugar: 126.3g
Protein: 54.5g