Wednesday, May 27, 2015

Fried Basa with Herbed Mashed Potatoes, Saute' Peas and Wine,Butter and lemon Sauce


For Fish

  • 2 Basa Fillets
  • Salt
  • Black pepper 
  • Olive oil

For Mashed Potatoes

  • 4 potatoes cut in quarter
  • 3-4 tablespoons salted butter
  • salt
  • OPTIONAL: few sprigs fresh chives, minced (or other fresh herb)

For Sauce
  • 1 tablespoon fresh garlic, chopped
  • 1 tablespoon fresh shallot, chopped
  • 2 tablespoons white wine (preferably Chablis)
  • 3 tablespoons fresh lemon juice
  • 1⁄2 lb unsalted butter, cold
  • 1 pinch salt


For Mashed Potatoes
  • Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).
  • Let potatoes cool and process through a potato ricer.
  • Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes aren’t quite creamy enough, add more butter. Sprinkle fresh minced chives on top.
For Sauce

  • Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.
  • Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
  • Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
For Fish
  • Pan fry on both sides for 1-2 minutes. Basa is a very delicate fish. Handle with care while Frying
Serve Fish with Sauce over it and Mashed Potatoes and Boiled peas on side.

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