Meagre (Stone Bass) with Mixed Vegetables, Potatoes, and Port Wine Sauce
adapted from Chef Robbie Gleeson
You have our permission to use whatever seasonal vegetables you have, in any amount. 😈
Port Wine Reduction
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
4 fillets meagre about 5 oz each
12 new potatoes
12 spears asparagus
Baby bak choi
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.
Whisk together the port wine reduction and wine sauce. Arrange vegetables on plate, place fish on top, drizzle port reduction around fish.