August 6, 2009

Sea bass with Beurre blanc

All Chilean Sea bass

Sea bass from breed or caught in the North East Atlantic

Beurre blanc is a simple butter-based emulsifed sauce made with a reduction of vinegar and/or white wine, shallots into which cold butter is blended off the heat to prevent separation. I thought it would go pretty well with a nice sea bass. I served some couscous with spinach-almond pesto and green beans with morels among the fish.

1 shallot
10 g butter
4 tablespoon white wine

1/4 teaspoon white balsamico
250 ml fish stock
150 g ice cold butter
salt, pepper

Dice shallot and add it to the melted butter among the wine, the balsamico and the fish stock. Let it simmer until it has reduced down to about a quarter. Strain shallots and mix in diced cold butter. Season with salt and pepper.


Rosa's Yummy Yums said...

That sea bass looks so delicious! I love the neat presentation!



Marisa said...

That fish makes my mouth water!

Anonymous said...

herrlicher Fisch. Toll zubereitet !

Unknown said...

This looks fantastic!

Chibog in Chief said...

It's been a long time we haven't had any fish! This makes me crave even more!!

Susie said...

After seeing Julie & Julia, buerre blanc was the first thing I wanted to make....delish. Great blog!

Pity said...

hi, i'm new in your blog, and i really like it, this fish looks so apetising that i want to go out and buy one, i love fish, and your recipe makes me homesick (spain)
i will be coming back to your blog for more tasty recipes,visit mine if you have the time:



Marjoke said...

Chrisie, because of you beautiful pictures and fresh recipes, I've awarded you with the creative blogger award.

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