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
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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