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Blue Eye Cod on Mash, Red Wine Sauce
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2 x 750g. fillets of Cod, skin left on
olive oil, as needed
potato mash, enough for six serves
4 shallots, very finely diced
400ml. Pinot Noir
50ml. veal glaze
150g. butter, diced and softened
juice of half a lemon
2tsp. chopped parsley
salt and pepper
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Simply, homely and utterly delicious, fish such as this is a great stand-by. You can vary the fish and the variety of potato you choose to mash and each time you will achieve a perfectly simply yet delicious dish. [serves 6]
The mash can be pre done and re-heated in the microwave. Try adding cream instead of milk when making the mash for a more velvety finish.
For the fish, cut each fillet into 3 (approx. 250g/serve), then lightly score the skin at the thickest part of each piece, marked like a hash (#). Season with salt and pepper.
Heat oil in a pan and place a piece of the fish, skin side down, in the hot oil. Using a spatula, apply pressure to the fillet to prevent the skin from shrinking and curling (hold for 15-20 seconds). Add another piece of fish and follow this method.
When the skin is crisp and lightly browned, turn fillet over and cook for 1 minute longer, then transfer to a tray, skin side up. When all the fish is done like this and is still medium rare in the centre, keep to one side until almost ready to serve.
Next, make the Red Wine Sauce. Place shallots and wine in a pan, reduce by half over a medium high heat. Add the veal glaze then remove from the heat and whisk in the butter until combined.
Finish with lemon juice, parsley and salt and pepper. (Do not reboil)
To serve, mound some mash on the centre of each plate and transfer the fish to each plate, placing the fish on top of the mash. Drizzle over the red wine sauce and serve immediately.
Note: A fresh green salad would make a perfect accompaniment.
Click on Tamara's Kitchen for more great Austrailian Recipes!
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Preparation Time: |
Serves: 6 |
| Recipe Origin: Australia |
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Submitted by: |
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Kevin Milstein
Australia |
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| This recipe has been viewed 10311 times. |
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