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1
The mash can be pre done and re-heated in the microwave.
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2
Try adding cream instead of lowfat milk when making the mash for a more velvety finish.
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3
For the fish, cut each fillet into 3 (approx.
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4
250g/serve), then lightly score the skin at the thickest part of each piece, marked like a hash (#).
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5
Season with salt and pepper.
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6
Heat oil in a pan and place a piece of the fish, skin side down, in the warm oil.
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7
Using a spatula, apply pressure to the fillet to prevent the skin from shrinking and curling (hold for 15-20 seconds).
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8
Add in another piece of fish and follow this method.
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9
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.
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10
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.
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11
Next, make the Red Wine Sauce.
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12
Place shallots and wine in a pan, reduce by half over a medium high heat.
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13
Add in the veal glaze then remove from the heat and whisk in the butter till combined.
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14
Finish with lemon juice, parsley and salt and pepper.
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15
(Don't reboil)
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16
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.
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17
Drizzle over the red wine sauce and serve immediately.
