Chilean Sea Bass Shepherds Pie Food
SAUTEED CHILEAN SEA BASS
Steps:
- Preheat oven to 200 degrees F.
- Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
- Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
- Plate fish and drizzle sauce around each fillet.
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- Cook the eggs. Place the eggs in a small pot, cook over medium-high heat, once it starts to boil cook 1 minute. Turn off the heat and let stand 10 minutes. Strain and put in cold water to stop cooking.
- Wash and peel the potatoes, cut them into cubes of the same approximate size. Place in a large pot and cover the potatoes with plenty of cold water, add salt, cover and cook over medium-high heat, once it is boiling, lower the heat to medium and cook for 10-15 minutes until the potatoes are thoroughly cooked and easily pierced with a fork.
- While the potatoes are cooking, in a big skillet heat over medium heat, one tablespoon of oil, add the onion and cook occasionally stirring until it is translucent about 5 minutes, add the meat and let cook for 2-3 minutes without moving it to brown, stir and continue cooking. Add salt, pepper, and merkén to taste.
- Strain the potatoes and return to the pot. With a masher or a fork, grind the potatoes, add the butter and half of the warm milk, let stand covered for a few minutes, stir well and taste, adjust the salt, add more milk until it is of the consistency of a puree.
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