Striped Bass with Sauce

Ingredients Sea Bass Fillet 80gms Salt and pepper to taste Flour for dusting Olive oil for frying: 1 tbsp Shallot, finely chopped: 1 tsp Red wine: 1 small glass Fish stock: 1 tbsp Unsalted butter: 1 tbsp Mushrooms: 10 nos Method 1. Cook sea bass. Put a heavy bottomed frying pan on the stove to heat. 2. Make three or four cuts in the skin side of the fish approximately half an inch deep. 3. Season and flour the fish and fry the sea bass in olive oil until lightly colored. 4. Roast the sea bass in the oven at a very high temperature by placing the frying pan in the oven with the sea bass skin side up for three minutes. 5. Turn the sea bass so that it is skin side down and put back in the over for 2-3 minutes (to make skin crispy) 6. Remove from the pan and keep hot 7. Prepare sauce. Put shallots, mushrooms, red wine and fish stock into the hot pan and bring it to boil and reduce it by half(this will happen very quickly if the pan is very hot) 8. Finish sauce. Whisk the butter into the wine sauce. (it should have a syrupy consistency; if it looks a bit thin, then reduce it) The Hindu Metroplus The food file December 20 2008