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1
Preheat oven to 425 degrees.
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2
Cook fish stock down until reduced by half.
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3
Set aside.
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4
Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves.
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5
Cut each scallion into 6-inch lengths.
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6
Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper.
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7
Bring to boil and let cook about 5 minutes.
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8
Remove from heat.
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9
Set aside.
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10
Select heatproof skillet or baking dish large enough to hold fish fillets in one layer.
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11
Rub bottom with one tablespoon of butter and sprinkle with shallots.
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12
Arrange fillets over shallots and sprinkle with salt and pepper.
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13
Pour wine and water over fillets.
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14
Dot with 3 tablespoons butter.
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15
Bring to boil on top of stove.
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16
Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets.
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17
Cook only until fish loses raw look throughout.
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18
Transfer fillets, 2 at a time, to 4 individual heated serving plates.
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19
Pour cooking liquid into saucepan.
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20
Add 2 tablespoons of butter and fish stock with red wine.
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21
Cook combined sauces down to one cup.
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22
Put this through sieve and press to extract as much liquid as possible.
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23
There should be about 3/4 cup.
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24
Reheat gently.
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25
Garnish each serving with 6 individual drained scallions.
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26
Spoon sauce around fish but not on top.
