6 tablespoons butter
1/2 lb – 250 g Belgian endive, chopped
1/2 lb – 250 g potatoes, chopped
2 shallots, finely chopped
1 salt and freshly ground pepper to taste
1 lb – 500 g wolffish filets
2/3 cup – 16 cl dry white wine
2/3 cup – 16 cl fish stock
Preheat the oven to 375 degrees F. – 190° C
Melt half of the butter in a large skillet. Add the endive and potatoes and sauté until just tender.
Butter a baking dish and strew the shallots over the bottom, with a sprinkling of salt and pepper. Lay the fish on this bed, pour in the wine and stock, cover with foil and bake 10 minutes.
Transfer the potatoes and endive to a second baking dish, lay the fish on top, and cover with foil to keep warm.
Reduce the cooking liquid in the fish pan to a syrup, swirl in the remaining butter, taste for seasoning, and pour over the fish. Return to the oven uncovered for a few minutes to give the sauce a glaze.
Source: Jay Harlow in the San Francisco Chronicle, 10/6/93.