| 31. | 3 anchovy fillets, soaked in milk, rinsed, and drained
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| 32. | While the potatoes are simmering, prepare the sea bass fillets.
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| 33. | Garnish the fillet with a small mound of reserved sliced potatoes.
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| 34. | Norwegian salmon fillets will be $ 13.99 a pound.
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| 35. | Place a hot fillet in center of sauce and serve immediately.
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| 36. | Cut fillets crosswise into pieces { inch thick; set aside.
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| 37. | Wrap fillets in plastic wrap, and refrigerate for 24 hours.
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| 38. | Time : 40 minutes, plus 2 days for marinating the fillets
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| 39. | 6 skinless fillets of Chilean sea bass, each about 7 ounces
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| 40. | Place the finished fillets over a bed of garlic mashed potatoes.
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