Chilean Sea Bass With Light Soy And Chive Sauce

• 1/2 bunch shallots
• 4 ounces butter
• 1/2 cup white wine
• 1 cup fish stock
• 1/4 cup heavy cream
• 3 tablespoons soy
• 3 bunches scallions
• Olive oil
• 4 servings potatoes, whipped
• 2 tomatoes
• 1 bunch chives
• 5 pieces Chilean sea bass, approximately 6 ounces each
• 2 lemons

1. Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
2. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
3. Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
4. Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

shallots, butter, white wine, fish stock, heavy cream, soy, scallions, olive oil, potatoes, tomatoes, chives, chilean sea bass, lemons

Taken from www.epicurious.com/recipes/member/views/chilean-sea-bass-with-light-soy-and-chive-sauce-51420221 (may not work)