Ingredients
For Fish
For Mashed Potatoes
Method
For Mashed Potatoes
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
Method
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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