Meagre (Stone Bass) with Mixed Vegetables, Potatoes, and Port Wine Sauce

You have our permission to use whatever seasonal vegetables you have, in any amount. 😈    

• 1 shallot finely chopped
• ½ oz. butter
• 7 oz white wine
• 7 oz fish stock
• 8 oz heavy cream
• salt and pepper
• Ruby port wine 

Fish preparation

• 4 fillets meagre about 5 oz each
• 12 new potatoes 
• 12 spears asparagus 
• Green Beans
• Snap peas 
• Baby bak choi 
• Shiitake mushrooms 
• Olive oil

For the port wine reduction:

Sweat shallots in butter, add wine and reduce by half, then reduce stock to a thickened glaze. Add cream, gently bring to a boil. Set aside. Simmer ruby port until reduced to 3 ½ ounces, about 5 minutes. Set aside.

For the fish and vegetables:

Boil water. Cut potatoes into barrel-shaped pieces, boil for 5 minutes, drain. Blanch veggies separately until crisp-tender, cool. Mix green vegetables together. 

The key to crispy skin is to cook the fish gently until crispy. Lightly score the skin of the fish. Heat oil in a skillet. Season both sides of fillets with salt and pepper. Fry gently for 5 minutes, skin side down, flip and put pan oven for 6 to 8 minutes. Heat oil in another skillet. Add potatoes then mushrooms, cook until potatoes have browned and mushrooms have softened. If needed, reheat green vegetables gently until warm.

To plate:

Whisk together the port wine reduction and wine sauce. Arrange vegetables on plate, place fish on top, drizzle port reduction around fish.