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 

 

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.

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