Sea Bass With Onion Compote And Potato Sauce

1. 1

   Melt butter in heavy skillet over medium heat. Add onions, saute until golden, about 18 minutes. Reduce heat to low. Add wine and grenadine. Cover and cook until liquid is absorbed, stirring occasionally, about 45 minutes. Season compote to taste with salt and pepper.

2. 2

   Cook potatoes in large saucepan of boiling water until tender, about 12 minutes. Drain, return potatoes to pot and mash.

3. 3

   Meanwhile, boil stock, cream and cinnamon in heavy mediu saucepan until reduced to 1 1/2 cups, about 10 minutes.

4. 4

   Stir cream mixture into potatoes. Strain mixture into heavy medium saucepan, using spatula to force puree through sieve. Season sauce with salt and pepper.

5. 5

   Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish and cook until opaque in center, about 4 minutes per side.

6. 6

   Meanwhile rewarm onion compote and potato sauce over low heat. Spoon compote onto plates. Top with fish. Serve with sauce.

No additional tips available.