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Ingredientes
- 2 x 750 g. fillets Blue Eye, skin left on extra virgin olive oil, as needed potato mash, sufficient for six serves
- 4 x shallots, very finely diced
- 400 ml Pinot Noir
- 50 ml veal glaze
- 150 gm butter, diced and softened half a lemon, juice of
- 2 tsp minced parsley salt and pepper
Direcciones
- The mash can be pre done and re-heated in the microwave. Try adding cream instead of lowfat 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 warm oil. Using a spatula, apply pressure to the fillet to prevent the skin from shrinking and curling (hold for 15-20 seconds). Add in 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 till 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 in the veal glaze then remove from the heat and whisk in the butter till combined.
- Finish with lemon juice, parsley and salt and pepper. (Don't 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 547g | |
| Calories 1402 | |
| Calories from Fat 1069 | 76% |
| Total Fat 121.67g | 152% |
| Saturated Fat 77.06g | 308% |
| Trans Fat 0.0g | |
| Cholesterol 323mg | 108% |
| Sodium 864mg | 36% |
| Potassium 36mg | 1% |
| Total Carbs 9.28g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 1.55g | 2% |
